• Cooking Time: 30
  • Servings: 12
  • Preparation Time: 20


I used to make this at least once a week for well over 4 years as it was a staple at the restaurant, and everyone at home were also fans.


  • Ingredients
  • 1 lb boneless, skinless chicken thighs
  • 1 lb. andouille sausage, or other smoked sausage sliced
  • 2 tbs olive oil
  • 2 tsp. creole spices ( I use Tony Chachere's)
  • 1 lg onion, chopped
  • 1 lg bell pepper, chopped
  • 2 large stems celery, split and chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1/4 tsp. marjoram
  • 1/4 tsp. thyme
  • 1/8 tsp. cayenne or to taste
  • 1 15 oz. can of diced tomatoes
  • 1 lb. shelled shrimp
  • 1 1/4 cup long grain rice
  • 2 cups chicken stock (if making your own stock, peel the shrimp and boil the shells along with the other ingredients)


  • Sprinkle chicken with Creole seasoning, and let stand.
  • Heat oil in a heavy pan, cast iron or a Dutch oven over medium-high heat.
  • Add sausage and brown 2 minutes, remove from pan.
  • Add chicken and saute until brown, about 4 minutes, remove from pan.
  • Add onion, peppers, celery, garlic, thyme, marjoram, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes.
  • Stir in rice, then add broth, bay leaves and tomatoes and bring to a boil.
  • Return chicken and sausage into rice mixture; cover and continue to simmer 15 minutes.
  • If it needs more liquid, I sometimes add some spicy V8 as it's cooking.
  • Stir in shrimp, and recover and continue to simmer for about 5-6 minutes, or until rice and shrimp are fully cooked.

Categories: Misc. One Dish  Pork  Poultry  Rice  Shellfish 
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