A trio of sausage, shrimp and chicken amped up with Cajun-style seasonings makes a wonderfully flavorful and filling one-pot dinner for chilly spring nights. Mardi Gras might be past for this year, but this dish will take you back to the fun.
1 pound andouille sausage
2 cups raw shrimp, peeled
2 cups chicken, cut into 1-inch cubes
1 cup celery, diced
1 red pepper, diced
1 green pepper, diced
1 yellow onion, diced
2 cans crushed or diced tomatoes
2 cups chicken broth
2 cups water
2 cups rice
3 tablespoons minced garlic
1 tablespoon each: seasoning salt, oregano, chili pepper, cayenne pepper
1 teaspoon each: paprika, onion powder, crushed red pepper flakes
- Heat a few tablespoons of olive oil in a cookpot, you’ll need it to be big enough to hold everything. I used a five-quart, enamel cast iron pot, which worked well. After the oil is hot, add in the chicken, sausage and shrimp and cook thoroughly, about 5 – 7 minutes.
- Then add in the garlic, red and green bell peppers, onion and celery. Cook, stirring occasionally, until the pepper begin to soften.
- Add in the crushed tomatoes, water, broth and spices (salt, oregano, chili pepper, cayenne pepper, paprika, onion powder, and crushed red pepper flakes). You may want to start by adding in smaller amounts than instructed and work up to what you like for heat, or exceed what I have here. It seems like people tend to have different thresholds for what they consider spicy.
- Finally, add in the rice and cook with lid on for about 15 minutes or under the rice is soft. Then, you’re ready to serve.