INGREDIENTS:
- 3 tablespoon olive oil – divided
- 1 pound Andouille sausage – (or any smoked sausage)
- 1.5 pounds boneless skinless chicken breasts or thighs – chopped into 1-inch cubes
- 3 tablespoon Cajun seasoning – divided and adjusted to suit your own personal taste/heat preference
- 2 medium yellow onions – diced
- 1 green bell pepper – seeded and diced
- 1 red bell pepper – seeded and diced
- 3 stalks celery – diced
- 6 cloves garlic – minced
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon cayenne – optional
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes
- 1 (14 ounce) can diced/crushed tomatoes
- 2 teaspoon Worcestershire sauce
- 1.5 cups uncooked long-grain white rice
- 2.75 cups low sodium chicken broth
- 1 cup okra – thinly sliced (or 1 tsp file powder)
- 1 pound raw shrimp – peeled and deveined
- fresh chopped parsley – to garnish
- chopped green onion – to garnish
INSTRUCTIONS:
- Preheat oven to 350 degrees F (180 degrees C).
- Add 1 tablespoon of olive oil to a large stockpot or Dutch oven set over medium-high heat. Add the sliced sausage and cook for approximately 1 minute per side. Remove to a clean plate and set aside.
- Add the chicken pieces to a large bowl and season with approximately 1 tablespoon of Cajun seasoning, salt, and pepper. Return the stockpot or Dutch oven (used to brown the sausage) to medium-high heat. Add 1 more tablespoon of olive oil and add the chicken. Cook, stirring occasionally, for 6-8 minutes, or until chicken is cooked. Transfer the chicken to a clean plate and set aside.
- To the same pot set over medium-low heat add the last tablespoon of olive oil. Add in the minced onions, bell pepper, and celery, mixing well to combine. Cook for 8-10 minutes, or until softening, stirring frequently.
- Add the minced garlic, Cajun seasoning, salt, pepper, cayenne, Italian season, and red pepper flakes. Mix well and continue to cook for an additional minute.
- Mix in the crushed tomatoes, Worcestershire sauce, white rice, and low-sodium chicken broth with the softened veggies. Mix well to combine. Bring to a simmer, then reduce heat to low and cover with a tight-fitting lid
- Cook for approximately 25-30 minutes, or until the rice is nearly cooked through, gently stirring every 5 minutes to prevent the rice from burning and sticking to the bottom of the pot (see note – how to cook your rice in the oven).
- As the rice cooks, add 2 tablespoons of butter and sear the shrimp for 2 minutes on each side in a large skillet set over medium-high heat.
- When the rice is nearly finished cooking, stir in the shrimp and the sliced okra, and return the chicken and sausage back to the pot. Gently mix to combine with the rice. Continue to cook on low, stirring as needed, until the shrimp is cooked, approximately 5-8 minutes.
- Remove from heat. Serve warm garnished with chopped parsley and green onion if desired. Refrigerate leftovers in a sealed container for up to 4 days. Enjoy!
NOTES
Note – how to cook your rice in the oven – You may also transfer your pot or Dutch oven to a preheated 350-degree oven. To cook the rice in the oven, rather than on the stovetop, simply bring the rice to a simmer, mix, and cover with a tight-fitting lid. Transfer to the oven and bake for approximately 25 minutes, or until the rice is nearly cooked. Remove from the oven, very gently stir in the sausage, chicken, cooked shrimp, and okra. Cover and return to the oven to cook for an additional 5-8 minutes, or until everything is heated through.
As written, this recipe is very spicy. Omit the added cayenne powder and red chili flakes if you’re sensitive to spicy foods.
Always thaw the shrimp (and okra if using frozen) before adding to the cooked rice. This will help eliminate extra water (due to thawing) from being released into the pot, turning your perfectly cooked rice into a soggy mess.