Ingredients
1 tbsp olive oil
1 pounds chicken breast, cubed
1 pound sausage—I use chicken sausage, but pork andouille works great also
1 pound shrimp
1 tbsp butter
1 large white onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
6 garlic cloves, minced (2 3 tbsp)
2 bay leaves
1 tbsp Creole seasoning
1 tsp dried thyme
1 tsp dried oregano
2 cups uncooked white rice
3 cups chicken broth
2 (14.5 oz.) cans diced fire roasted tomatoes
Sliced scallions—optional
Directions
Step 1
Heat oil in a Dutch oven (or large pan/stock pot) over medium-high. Add chicken, sausage, and shrimp. Stir constantly, until browned on all sides, 8 to 10 minutes. Pour entire contents of pan into a large bowl and set aside. Return pan to heat.
Step 2
Melt butter in pan, then add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano. Pour in juice from bowl of meat. Cover and let simmer over medium-high until vegetables are tender, 5 to 7 minutes.
Step 3
Stir in rice, and cook until fragrant, about 2 minutes. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Taste occasionally to add more salt if needed.
Step 4
Serve and garnish with sliced scallions, if desired.
