Ingredients
- 1 tablespoon olive oil
- 12 oz smoked sausage like Andouille, sliced
- 1/2 lb boneless chicken breast or thighs, chopped
- 1 onion diced
- 1 bell pepper diced (any color)
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 cup brown rice uncooked
- 1 can 14.5 oz diced tomatoes (with juice)
- 2 cups chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon cayenne pepper optional, adjust to taste
- Salt & pepper to taste
- Optional: chopped green onions or parsley for garnish
Instructions
- Heat olive oil in a large pot or deep skillet over medium heat.
- Add sausage and cook for 3–4 minutes until browned. Remove and set aside.
- Add chicken to the pot, season lightly with salt and pepper, and cook until browned (doesn’t have to be fully cooked through).
- Add onion, bell pepper, and celery. Cook for 5 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Add rice, tomatoes (with juice), broth, paprika, thyme, oregano, cayenne, and a pinch more salt and pepper. Stir well.
- Return sausage to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes until rice is tender and liquid is mostly absorbed.
- Fluff with a fork, taste, and adjust seasoning if needed.
- Garnish with green onions or parsley if you’ve got it.
- Optional Add-In: Want shrimp? Stir in 1/2 lb peeled raw shrimp during the last 5 minutes of cooking (they cook fast!).