Servings: 6

Ingredients

  • Oil (1 tbsp)
  • Boneless skinless chicken breasts, cut into bite-size pieces (1½ lbs)
  • Andouille sausage, cut into ¼" thick slices (1 lb)
  • Butter (2 tbsp)
  • Yellow or white onion, chopped (1)
  • Green bell pepper, chopped (1)
  • Celery ribs, chopped (3)
  • Garlic, finely minced (4 cloves)
  • All-purpose flour (2 tbsp)
  • Diced tomatoes (14.5 oz can)
  • Chicken broth (2½ cups)
  • Long-grain white rice (1¼ cups)
  • Cajun seasoning (1½ tsp)
  • Dried basil (1½ tsp)
  • Cayenne pepper (¼ tsp)
  • Kosher salt (1 tsp)
  • Fresh ground black pepper (½ tsp)
  • Green onions, chopped (4, for garnish)

Directions

  1. Heat oil in a large skillet with a fitted lid over medium-high heat. Add chicken and cook, flipping once or twice to brown on all sides (don’t cook through). Remove to a bowl.
  2. Add sausage to the skillet and cook until browned on both sides. Remove to the bowl with the chicken.
  3. Melt butter in the skillet. Add onion, bell pepper, and celery. Cook for 3-4 minutes until softened.
  4. Add garlic and cook 1 minute. Stir in flour and cook 1 minute more.
  5. Add diced tomatoes, chicken broth, rice, Cajun seasoning, basil, cayenne, salt, and pepper. Stir to combine and bring to a boil.
  6. Return chicken and sausage to the skillet. Cover, reduce heat to low, and simmer for 20-25 minutes until rice is cooked and liquid is absorbed.
  7. Remove from heat and let sit covered for 5 minutes. Garnish with green onions.

Notes