Ingredients
- Canola Oil
- 1 pound boneless skinless chicken breasts
- salt and freshly ground pepper
- 1 pound Andouille sausage chopped
- 1 tablespoon flour
- 1 small onion diced
- 1 green pepper diced
- 3 cloves of garlic minced
- 1 28 oz. can stewed whole tomatoes
- 1 10 oz. can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 tablespoons fresh flat leaf parsley chopped
- ¾ teaspoon Cajun spice can use more or less depending how much of a Cajun “BAM” you’d like
- 4 cups medium grain white rice uncooked
- 3 tablespoons butter cut into small pieces
- 1 pound raw shrimp peeled and deveined (OPTIONAL)
- Old Bay seasoning
Instructions
- Preheat oven to 350 degrees F.
- Cover the bottom of a large Dutch Oven with canola oil.
- Season chicken on both sides with salt and pepper and then on medium-high heat, brown chicken on both sides in the Dutch Oven.
- Remove the chicken and set aside so that it is cool enough to handle and chop into bite-sized pieces.
- Place chopped sausage into the pot and brown.
- Remove and set aside with the chicken.
- Place flour in the bottom of the pot, stirring constantly until browned.
- Add onion and pepper and sauté until soft.
- Add garlic and tomatoes and cook at least 5 minutes.
- Add broth, thyme, basil, parsley and Cajun spice.
- Bring to a boil.
- Add rice, chicken, and sausage and return to a boil.
- Bring to a boil.
- Add rice, chicken, and sausage and return to a boil.
- Dot the top with butter, cover the pot and place in oven.
- Bake for 30 minutes or until most of the liquid is absorbed.
- Remove from oven, stir, add shrimp now (if desired) and sprinkle with Old Bay seasoning.
- Return pot to oven for approximately 5 minutes until shrimp are cooked through.
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