• Cooking Time:
  • Servings:
  • Preparation Time:


  • 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.


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