Serves 6. | Prep: 15 minutes | Cook: 35 minutes


3 tablespoons canola oil
1 medium onion, chopped
1 green bell pepper, chopped
3 ribs celery, chopped
3 cloves garlic, minced
2 boneless, skinless chicken breasts, cut into 1--inch cubes
2 boneless, skinless chicken thighs, cut into 1-inch cubes
8 ounces Andouille or Kielbasa sausage, sliced
1 teaspoon Cajun spice
1 teaspoon thyme, crushed
¼ teaspoon cayenne pepper
1 bay leaf
¼ cup chopped parsley
1½ cups converted rice
2 cups chicken stock
1 cup tomato sauce
½ pound small raw shrimp, peeled, cleaned and deveined
Chopped parsley for garnish
Kosher salt, to taste
Freshly ground black pepper


In a large heavy dutch oven over medium heat, heat the oil and cook the onion, bell pepper, celery, and garlic for about 5 minutes, stirring frequently. Add the chicken breasts and thighs and season lightly with salt and pepper, cook for another 5 minutes. Add the sausage, Cajun spice, thyme, cayenne, bay leaf, parsley, and season to taste with salt and pepper. Cook for 1 minute. Stir in the rice, chicken stock, and tomato sauce, and bring to a boil.

Reduce the heat to medium low, cover and cook for about 30 minutes. Gently stir in the shrimp and cook for about 5 minutes more.

When ready to serve, fluff the rice with a fork. Garnish each serving with additional chopped parsley.

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