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Ingredients
- 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb. andouille sausage, cut in bite-sized slices
- 2 TB. canola oil
- 1 lb. onions, diced (4 medium)
- 1/2 lb. green bell peppers, diced (about 2)
- 1/2 lb. celery, diced (about 4 stalks)
- 5 oz. (1/2 can) Rotel (canned diced tomatoes with green chilies)
- 1 head garlic, minced (or 2 1/2-3 TB. PENZEYS MINCED GARLIC)
- 1 qt. chicken stock (or 1 qt. water mixed with 2 tsp. CHICKEN SOUP BASE)
- 3 TB. CAJUN SEASONING
- 1 lb. long-grain white rice
- 2 TB. chopped fresh parsley
- 2 TB. chopped green onion
Details
Adapted from penzeys.com
Preparation
Step 1
In a cast iron Dutch oven, regular large Dutch oven or heavy stockpot with a lid, heat the oil over medium-low heat. Add the chicken and cook until browned, about 15-20 minutes, stirring often. Remove and set aside. Wipe out the pot. Place the sausage in the pot and cook over medium-low heat until browned, about 15-20 minutes. Remove the sausage from the pot and set aside. Place the onions in the pot and cook over medium-low heat, stirring constantly, until caramel in color, 5 minutes or so. Add more oil if necessary. Add the peppers and celery and cook, stirring constantly, until softened, another 5-10 minutes. Add the Rotel and garlic and cook for 5 minutes. Add the chicken and sausage and cook for 5 minutes. Raise the heat to high and add the chicken stock and CAJUN SEASONING, stirring until it comes to a boil. Add the rice, parsley and green onion. Stir just to combine. Cover and reduce heat to low. Cook for 25 minutes. Do not remove the lid. Turn the heat off and let sit for 5 minutes. Fluff with a fork and serve.
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