- 1 lb. Andouille sausage
- 1 lb. boneless, skinless chicken breasts, cut into 1" pieces
- 2 T. olive oil
- 1 tsp. Cajun seasoning
- 3 bell peppers, diced (I like to use a green, a red, and a yellow but you can use all green or whatever you have on hand)
- 1 large onion, diced
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- 2 cans diced tomatoes
- 3 tsp. chili powder
- 1/2 tsp. Tabasco/hot sauce
- 1 tsp. Worcestershire
- 3 bay leaves
- 1 tsp salt
- red pepper flakes, to taste
- pepper, to taste
- 1 cup uncooked rice
- 2 cups chicken broth
Heat oil in a large skillet or dutch oven over medium heat.
Sprinkle the chicken and sausage with the Cajun seasoning.
Add to hot oil and cook until browned.
Remove with a slotted spoon, keeping remaining oil in pan.
In the same pan, saute onions, celery and bell peppers for about 3 minutes.
Add garlic and saute additional 1-2 minutes.
Stir in tomatoes, spices/seasonings, chicken and andouille.
Reduce heat and simmer 15 minutes.
You can simmer for longer, if you want to bring out the flavor more.
Stir in chicken broth and rice.
Bring to a boil, reduce heat, and simmer until rice is cooked and liquid is absorbed.