Step 1

Start by sautéing your andouille sausage in olive oil till browned. I cut them into smaller bite-size pieces. Remove from pan once cooked.

Step 2

Cut 1 pound of boneless skinless chicken thighs into small bite-size pieces.

Step 3

I seasoned the chicken thighs with 1 teaspoon of salt, pepper, onion powder, garlic powder and no salt creole seasoning.

Step 4

In the same pan that we sautéed our sausage, we’re going to sauté the chicken thighs until fully cooked, about 10 minutes. Set aside once ready.

Step 5

Dice one whole red bell pepper, one whole onion, and four celery stocks. Sauté in the same pan for about 3 to 5 minutes or until the onions are translucent.

Step 6

Once the onions are translucent, we’re going to add six diced garlic cloves and 2 tablespoons of tomato paste. mix well to dissolve the tomato paste in the vegetables

Step 7

Add 2 cups of jasmine rice to our vegetables

Step 8

We’re going to season our rice with 1 teaspoon of salt, pepper, onion powder, garlic powder, and no salt creole seasoning

Step 9

We’re going to fry up the rice for about 5 to 7 minutes until the rice is nice and toasty

Step 10

Once the rice is toasted, add 3 cups of low sodium chicken broth. Bring up to a simmer and add one big teaspoon of chicken bouillon.

Step 11

Cover and let simmer on medium low for about 15 minutes

Step 12

After 15 minutes our rice is not done yet we are going to add our cooked chicken and sausage and a big handful of chopped green onion

Step 13

Cover again, and let continue to simmer on medium low for another 15 minutes

Step 14

Serve and enjoy!