Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 2-3 Jalapenos, seeded and minced
  • 1 lb Andouille sausage, sliced (450g)
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (450g)
  • 1/2 lb peeled and deveined shrimp (225g)
  • 2 cups long-grain rice, rinsed (400g)
  • 4 cups chicken broth (1 Liter)
  • 1 (14.5 oz) can diced tomatoes, undrained (400g)
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika (5ml)
  • 1/2 teaspoon dried thyme (2.5ml)
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 Bay leaves
  • Fresh parsley, chopped, for garnish
  • Optional hot sauce to taste

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, bell peppers, and celery and sauté until softened, about 5-7 minutes.
  2. Stir in garlic and jalapenos and cook for another minute until fragrant.
  3. Add the sliced Andouille sausage to the pot and cook until browned, about 5 minutes.
  4. Add the chicken pieces and cook until browned on all sides. No need to cook through completely.
  5. Stir in the rinsed rice, chicken broth, diced tomatoes, Cajun seasoning, smoked paprika, thyme, cayenne pepper (if using), salt, pepper and bay leaves.
  6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed. Do not stir the rice during the simmer stage.
  7. Stir in the shrimp and cook for another 5 minutes, or until the shrimp is pink and cooked through.
  8. Remove from heat and let stand for 5-10 minutes before fluffing with a fork.
  9. Garnish with fresh parsley and serve hot.