Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 cup shrimp, peeled and deveined
- 8 oz Andouille sausage, sliced
- 1 cup bell peppers (mixed colors), diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- 2 tsp Cajun seasoning
Instructions
- Prepare all ingredients by dicing vegetables and proteins.
- In a large pot over medium heat, add oil and sauté chicken thighs until browned (about 5 minutes). Add Andouille sausage and shrimp; cook until done.
- Stir in onions, bell peppers, and garlic; cook until tender (approximately 5 minutes).
- Add diced tomatoes, rice, and chicken broth; stir to combine.
- Sprinkle with Cajun seasoning; bring to a boil then reduce heat to low. Cover tightly and simmer for about 20 minutes or until rice is cooked.
- Remove from heat; let sit covered for an additional five minutes before fluffing with a fork.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Creole
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg