Servings:
6
Prep:
20 min
Cook:
45 min
Ingredients
Servings
- 2 Tbsp Peanut Oil
- 1 Tbsp Cajun Seasoning
- 10 oz Andouille Sausage
- 1 lb Chicken Breast
- 1 Onion, Diced
- 1 Green Bell Pepper, Diced
- 2 Ribs Celery, Diced
- 3 Cloves Garlic, Minced
- 16 oz Crushed Tomatoes
- ½ Tsp Red Pepper Flakes
- ½ Tsp Black Pepper
- 1 Tsp Salt
- ½ Tsp Hot Sauce
- 2 Tsp Worcestershire Sauce
- 1 ¼ Cups White Rice
- 2 ½ Cups Chicken Broth
Nutrition (per serving)
462
Calories
30g
Protein
19g
Fat
45g
Carbs
Steps
- Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside.
- Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
- In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
- Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and Old Bay if desired.
- Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
- Stir in the rice and chicken broth.
- Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.