Ingredients:

  • 1 lb Smoked Andouille Sausage, sliced into ¼-inch rounds
  • 5 lbs Boneless, Skinless Chicken Thighs, cut into 1-inch cubes
  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Celery Stalks, finely diced
  • 1 large Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Kosher Salt, plus more to taste
  • 1 tsp freshly ground Black Pepper
  • 1 tsp Dried Thyme
  • 1 Tbsp Smoked Paprika
  • ½ tsp Cayenne Pepper (or more to taste)
  • 2 Bay Leaves
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 4 cups low sodium Chicken Stock, warmed slightly
  • 1 Tbsp Worcestershire Sauce
  • 2 cups Long-Grain White Rice, uncooked (do not rinse)
  • 1 cup Frozen Peas
  • ¼ cup Fresh Parsley, chopped (for garnish)
  • Sliced Green Onions (for garnish)

Instructions:

  1. Brown the Sausage: Heat the Dutch oven over medium-high heat. Add the sliced sausage and cook until well-browned and fat is rendered (about 5-7 minutes). Remove sausage with a slotted spoon, setting aside, leaving about 2 tablespoons of rendered fat in the pot.
  2. Sear the Chicken: Season chicken thighs lightly with salt and pepper. Add the chicken to the hot fat and sear quickly on all sides until golden brown (it doesn’t need to be cooked through). Remove the chicken and set aside with the sausage.
  3. Sauté the Trinity: Reduce heat to medium. Add the diced onion, celery, and bell pepper to the pot. Sauté gently for 8–10 minutes, scraping up the browned bits (the fond) from the bottom, until the vegetables are softened and translucent.
  4. Bloom the Spices: Clear a small space in the centre of the pot. Add the minced garlic, smoked paprika, thyme, and cayenne. Cook for 60 seconds until fragrant. Stir the spices into the vegetables.
  5. Build the Base: Stir in the undrained diced tomatoes, Worcestershire sauce, and bay leaves. Cook for 2 minutes.
  6. Combine and Simmer: Return the reserved sausage and seared chicken to the pot. Stir in the uncooked rice until everything is well coated.
  7. Add Liquid: Pour in the warmed chicken stock. Bring the mixture to a rolling boil, then immediately reduce the heat to the lowest setting. Stir once to distribute evenly.
  8. Cover and Cook: Cover the Dutch oven tightly. Simmer undisturbed for exactly 20 minutes. Do not lift the lid during this time.
  9. Rest and Finish: After 20 minutes, remove the pot from the heat (keeping the lid on). Let it rest for 10 minutes.
  10. Fluff and Serve: Remove the lid. Gently stir in the frozen peas. Fluff the rice gently with a fork. Discard the bay leaves. Garnish generously with fresh parsley and green onions before serving immediately.