Ingredients
2 tbsp vegetable oil
1 tbsp cajun seasoning, (recipe below)
1 lb shrimp, deshelled, deveined
10 oz sausages, spiced, preferably Andouille or Hot Links, sliced into rounds
1 lb chicken breasts, boneless, skinless, cut into 1-inch pieces
2 celery stalks, (roughly 4 oz total), diced
20 oz tomatoes, (1 can), crushed
1 green bell pepper, (roughly 4 oz), small, diced
3 garlic cloves, (roughly ½ oz total), minced
1 red onion, (roughly 4 oz), medium, diced
½ tsp red pepper flakes
½ tsp ground black pepper
1 tsp salt
1 tsp paprika
½ tsp hot pepper sauce
2 tsp Worcestershire sauce
1¼ cup white long grain rice
1 cup chicken broth
½ tsp salt
½ tsp garlic powder
½ tsp paprika, powder
½ tsp ground black pepper
½ tsp onion powder
½ tsp cayenne pepper
½ tsp dried oregano
½ tsp dried thyme
½ tsp red pepper flakes
1 lemon wedge, or lime
1 tbsp green onions, sliced
Preparation
Begin by heating an oiled Dutch oven over medium heat.
In a large bowl, add the sausage, shrimp, and chicken pieces. Season them with the cajun seasoning. Set aside.
In the Dutch oven, add the oil, then saute the onion, bell pepper, celery, and garlic briefly.
Add the red pepper flakes, black pepper, salt, paprika, hot pepper sauce, and Worcestershire sauce. Continue sauteing.
Add the seasoned chicken, shrimp, sausage, and rice into the pot. Continue sauteing until all are evenly coated.
Add the chicken broth and crushed tomatoes. Stir to combine, cover, and bring to a boil.
Bring down the heat to a simmer and continue simmering for roughly 25 minutes, until the rice is fully cooked through.
Serve immediately, garnished with a lemon or lime wedge and sliced green onions.
