Description
A vibrant and hearty one-pot dish featuring chicken, shrimp, and andouille sausage simmered in a rich, spicy tomato-based Creole sauce with the holy trinity of vegetables.
Ingredients
Scale
For the Crust:
- 1 lb chicken thighs, boneless and skinless, cut into chunks
- 1/2 lb andouille sausage, sliced
- 1/2 lb shrimp, peeled and deveined
- 1 large green bell pepper, diced
- 1 large onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 cup chicken broth
- 2 tbsp tomato paste
- 2 tsp Creole seasoning
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to heat preference)
- 2 tbsp olive oil
- Cooked white rice, for serving
- 2 green onions, sliced for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken and sausage and cook until browned, about 5-7 minutes. Remove with a slotted spoon and set aside.
- Add the bell pepper, onion, and celery (the holy trinity) to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant.
- Stir in the tomato paste, Creole seasoning, smoked paprika, and cayenne pepper. Cook for 1 minute to toast the spices.
- Pour in the diced tomatoes with their juices and the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Return the browned chicken and sausage to the pot. Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
- Uncover, add the shrimp, and simmer for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
- Taste and adjust seasoning if necessary. Serve hot over cooked white rice, garnished with sliced green onions.
Notes
You can customize the seasonings to taste.