Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound smoked sausage, sliced (450g)
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (450g)
  • 1 medium yellow onion, chopped (1 medium)
  • 1 green bell pepper, chopped (1 medium)
  • 2 celery stalks, chopped (2 stalks)
  • 2 cloves garlic, minced (2 cloves)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (8 ounce) can tomato sauce (227g)
  • 1 cup long-grain rice (200g)
  • 2 cups chicken broth (470 ml)
  • 1 teaspoon Cajun seasoning (5 ml)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1/4 teaspoon cayenne pepper (1.25 ml) (optional, for extra heat)
  • Salt and pepper to taste
  • 2 green onions, thinly sliced (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Brown sausage and chicken; remove and set aside.
  2. Add onion, bell pepper, and celery to the pot; cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Stir in diced tomatoes, tomato sauce, rice, chicken broth, Cajun seasoning, thyme, and cayenne pepper (if using). Bring to a boil.
  4. Return sausage and chicken to the pot. Season with salt and pepper. Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed. Check periodically to prevent sticking.
  5. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork. Garnish with green onions and parsley before serving.