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Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside with the sausage.

Reduce heat to medium. Add the chopped yellow onion, celery, and green bell pepper to the pot. Sauté until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the diced tomatoes (undrained), chicken broth, rinsed rice, Creole seasoning, dried thyme, cayenne pepper, salt, and black pepper to the pot. Stir well to combine.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until most of the liquid has been absorbed and the rice is partially cooked.

Stir in the cooked sausage and chicken. Nestle the shrimp into the rice mixture. Cover and continue to cook for another 8-10 minutes, or until the rice is tender and the shrimp are pink and cooked through.

Remove from heat and let stand, covered, for 5 minutes before serving. Garnish with chopped green onions.


Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside with the sausage.

Reduce heat to medium. Add the chopped yellow onion, celery, and green bell pepper to the pot. Sauté until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the diced tomatoes (undrained), chicken broth, rinsed rice, Creole seasoning, dried thyme, cayenne pepper, salt, and black pepper to the pot. Stir well to combine.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until most of the liquid has been absorbed and the rice is partially cooked.

Stir in the cooked sausage and chicken. Nestle the shrimp into the rice mixture. Cover and continue to cook for another 8-10 minutes, or until the rice is tender and the shrimp are pink and cooked through.

Remove from heat and let stand, covered, for 5 minutes before serving. Garnish with chopped green onions.
