Ingredients
Scale
- 1 lb andouille sausage, diced
- 1 lb boneless chicken thighs, cut into chunks
- 1 cup fresh large shrimp, peeled and deveined
- 1 cup bell peppers (mixed colors), chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 ½ cups long-grain rice
- 2 cups low-sodium chicken stock
- 1 can (14.5 oz) diced tomatoes in juice
- 2 tsp Cajun seasoning
Instructions
- Prepare Ingredients: Chop bell peppers, onion, and garlic.
- Sear Sausage and Chicken: In a large pot over medium heat, cook diced sausage and chicken until browned (about 5-7 minutes).
- Add Aromatics: Stir in onions, bell peppers, and garlic; sauté for 3-4 minutes.
- Combine Rice and Liquid: Add rice to the pot; stir well. Pour in chicken stock and diced tomatoes; bring to a boil.
- Simmer: Reduce heat to low, cover tightly, and simmer for 20-25 minutes until rice is tender.
- Add Shrimp: Incorporate shrimp during the last 5 minutes; cover until shrimp are pink.
- Garnish with chopped green onions or parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg