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Ingredients
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 2 tbsp cajun seasoning, divided
- salt and pepper, to taste
- 14 oz andouille sausage, cut into bite-size pieces
- 2 tbsp olive oil
- ½ cup celery, chopped
- ½ medium purple onion, diced
- 1 cup green bell pepper, diced
- 1 medium jalapeño, seeded and diced
- 2 tsp garlic, minced
- 1 cup white long-grain rice
- 1 tsp dried thyme
- 1 tsp dried Oregano
- 2 cups chicken broth, low sodium
- 14 oz crushed tomatoes
- 1 tbsp Louisiana hot sauce
- 1 cup okra, chopped
- 1 lb raw shrimp, peel and tails removed
- 2 tbsp green onions, chopped
Instructions
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Season the chicken breast pieces with 1 tbsp of cajun seasoning, salt, and pepper to taste. Heat olive oil in a large skillet over medium-high heat and sear chicken and sausage until browned on all sides. Remove chicken and sausage from the pan and set aside.
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To the same pan, add in the celery, onion, bell pepper, jalapeno, and garlic and cook until tender and fragrant, about 3 minutes. Stir in the rice, thyme, oregano, and remaining 1 tbsp Cajun seasoning and toast for an additional 1 to 2 minutes, stirring occasionally.
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Pour in the chicken broth, crushed tomatoes, and hot sauce, stir to combine. Add in the okra and bring the mixture to a simmer. Return the chicken and sausage to the skillet and stir to combine. Cover and cook for 18 to 20 minutes, stirring occasionally until the rice is cooked through and tender.
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Finally, add in the shrimp, stir into the hot rice mixture. Cover and cook an additional 5 minutes, until the shrimp is no longer opaque and cooked through. Garnish with chopped green onions and enjoy!
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