Ingredients

• 450 g Boneless, skinless chicken thighs, cut into 1-inch pieces
• 225 g Andouille sausage, sliced into 1/2-inch rounds
• 2 tbsp Vegetable oil
• 1 cup Yellow onion, chopped
• 0.5 cup Celery, chopped
• 0.5 cup Green bell pepper, chopped
• 2 unit Garlic, minced
• 1.5 tsp Cajun seasoning (salt-free preferred)
• 0.5 tsp Dried thyme
• 0.25 tsp Cayenne pepper (or to taste)
• 1.5 cup Long-grain white rice, uncooked
• 3 cup Chicken broth
• 2 unit Bay leaves
• 0.25 cup Fresh parsley, chopped (for garnish)
• 2 unit Green onions, sliced (for garnish)

Instructions

1. 1

   Brown the Meats — Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and cook until well browned on all sides, about 6-8 minutes. Remove chicken and set aside. Add the sliced andouille sausage to the pot and cook until browned and some fat has rendered, about 5-7 minutes. Remove sausage and set aside, leaving rendered fat in the pot.

2. 2

   Sauté the Trinity — Reduce heat to medium. Add the chopped onion, celery, and green bell pepper to the pot. Sauté, scraping up any browned bits from the bottom of the pot, until vegetables are softened, about 8-10 minutes. Add the minced garlic, Cajun seasoning, dried thyme, and cayenne pepper. Cook for another 1 minute until fragrant.

3. 3

   Add Rice and Liquids — Stir in the uncooked long-grain rice, ensuring it's well coated with the vegetables and seasonings. Cook for 2 minutes, stirring constantly. Pour in the chicken broth and add the bay leaves. Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes without lifting the lid.

4. 4

   Combine and Finish — After 20 minutes, remove the pot from the heat. Gently stir in the reserved chicken and andouille sausage. Re-cover the pot and let it rest for another 10 minutes to allow the flavors to meld and the rice to finish absorbing the liquid. Remove bay leaves before serving. Garnish with fresh chopped parsley and sliced green onions.