1lbboneless skinless chicken breasts or thighs cut into 1 inch pieces
1/4tspgarlic salt
1/4tspblack pepper
5Tbspolive oil
110 ozsmoked andouille sausagesliced into 1/4 inch rounds
1smallyellow onionfinely diced
1smallgreen bell pepperseeded and finely diced
1smallred bell pepperseeded and finely diced
1ribceleryfinely diced
3mediumcloves garlicminced
2cupsuncooked long grain rice
2TbspCajun or Creole seasoning
1tspsmoked paprika
1/4tspcayenne
2small bay leaves
110 ozcan diced Rotel tomatoes with green chiles
4cupslow sodium chicken stockadditional as needed
1lblarge shrimppeeled and deveined (tails on)
1tspfresh thyme
hot sauce, sliced green onions and chopped Italian parsley for serving
Instructions
Sprinkle chicken lightly with garlic salt and pepper, tossing to coat. Heat 2 tablespoons of olive oil in large skillet over medium high heat. Add sausage and chicken. Saute for 2-3 minutes, just until chicken and sausage have some color and beginning to brown. Use a slotted spoon to remove to a plate. (The chicken doesn't have to be cooked through)
To the skillet add 3 tablespoons oil. Add onion, bell peppers and celery. Saute for 5 minutes over medium-high heat, or just until softened and beginning to brown. Add garlic, rice, Cajun seasoning, salt, paprika, cayenne and bay leaves. Continue stirring until oil has coated all of the rice and garlic is fragrant (about 2-3 minutes).
Add 3 cups stock and tomatoes to skillet. Cover and simmer on medium low for 10 minutes. Uncover and return chicken and sausage to pan with reserved 1 cup chicken stock, mix well. Replace lid and continue to cook for another 10 minutes.
Uncover, add shrimp and thyme. Simmer covered for an additional 5-10 minutes or just until all liquid is absorbed. (You may add additional chicken stock, if needed at the end of cooking.)
Let stand for 5 minutes, then serve garnished with parsley and hot sauce.