# What You'll Need:
→ Proteins
01 - 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
02 - 12 ounces smoked Andouille sausage, sliced into 1/4-inch rounds
→ Vegetables
03 - 1 medium yellow onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, chopped
06 - 3 cloves garlic, minced
→ Rice and Liquid
07 - 1 and 1/2 cups long-grain white rice
08 - 3 cups chicken broth
09 - 1 can (14.5 ounces) diced tomatoes, drained
→ Seasonings
10 - 2 tablespoons Cajun seasoning
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon ground black pepper
15 - 1/4 teaspoon kosher salt
→ Garnish
16 - Fresh chopped parsley for serving
# Method Steps:
01 - Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, and celery. Cook, stirring often, until vegetables soften, about 5 minutes.
02 - Add chicken pieces and sausage to the pot. Sauté until chicken is lightly browned and sausage releases its flavor, approximately 4 minutes.
03 - Stir in garlic, Cajun seasoning, smoked paprika, thyme, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Pour in rice, diced tomatoes, and chicken broth. Stir to combine, ensuring rice is evenly distributed.
05 - Bring to a boil, reduce heat to low, and cover. Cook for 20-25 minutes, or until rice is tender and liquid is absorbed.
06 - Remove from heat. Let stand covered for 5 minutes, then fluff with a fork. Garnish with fresh parsley before serving.
