A coworker from Louisiana gave me an earful the first time I called this Cajun food instead of Creole, and a second earful when she saw I was using the wrong kind of sausage. This version is my attempt at getting it right, made in one pot on a regular weeknight.
Why You’ll Love This Recipe
- Ready in about 45 minutes, mostly hands off simmering
- Made entirely in one pot
- Naturally gluten free as written
Ingredients You’ll Need
| Ingredient | Quantity | Notes & Substitutions |
|---|---|---|
| Andouille sausage, sliced | 1 lb | Kielbasa works if andouille isn’t available |
| Chicken thighs, cubed | 1 lb | Boneless, skinless |
| Onion, diced | 1 | Part of the holy trinity base |
| Celery, diced | 2 stalks | Part of the holy trinity base |
| Bell pepper, diced | 1 | Part of the holy trinity base |
| Garlic, minced | 3 cloves | |
| Diced tomatoes | 1 can (14.5 oz) | |
| Chicken broth | 2 cups | |
| Long grain rice | 1 1/2 cups | |
| Cajun seasoning | 2 tbsp | Adjust based on how spicy your blend is |
| Green onions | For garnish |
Pro tip: brown the sausage first and don’t wipe out the pot afterward. Those browned bits at the bottom are where a lot of the flavor in this dish actually comes from.
Kitchen Tools & Equipment
- A large Dutch oven or heavy bottomed pot with a lid
- A wooden spoon
Step by Step Instructions
Step 1: Prep the Ingredients
Dice the onion, celery, and bell pepper. Slice the sausage and cube the chicken.
Step 2: Start Cooking
Brown the sausage in the pot over medium high heat, then remove and set aside. Brown the chicken in the same pot, then remove.
Step 3: Add Layers of Flavor
Add the onion, celery, and bell pepper to the pot and cook until softened, about 5 minutes. Add garlic and cajun seasoning, cooking 1 more minute.
Step 4: Bring It All Together
Stir in diced tomatoes, chicken broth, and rice. Return the sausage and chicken to the pot. Bring to a boil, then reduce heat, cover, and simmer 20 to 25 minutes, until the rice is tender and the chicken reaches a safe internal temperature per USDA guidelines.
Step 5: Serve and Enjoy!
Fluff with a fork, garnish with green onions, and serve hot.
Expert Tips & Common Mistakes to Avoid
Tips:
- Don’t lift the lid too often while it simmers. Each peek lets out steam the rice needs to cook properly.
- Taste and adjust the cajun seasoning at the end, since brands vary a lot in saltiness and heat.
Mistakes:
- Adding too much liquid, which leaves the rice mushy instead of properly absorbed.
- Skipping the browning step on the meat, which is where a lot of the depth of flavor comes from.
Recipe Variations & Customizations
- Gluten Free as written, assuming your sausage and cajun seasoning are certified gluten free.
- Spicy or Mild: adjust the cajun seasoning amount, or add fresh diced jalapeno for more heat.
- Seafood swap: shrimp can be added in the last 5 minutes of cooking for a seafood version.
What to Serve With This Dish
A simple green salad or some crusty bread is really all this needs, since it’s a complete meal on its own.
How to Store & Reheat Leftovers
Storage: store in an airtight container in the fridge for up to 4 days.
Reheating: reheat in a covered skillet with a splash of broth or water, since rice tends to dry out in the fridge. The microwave works with the same added liquid trick.
Freezing: freeze for up to 3 months, though the rice texture softens slightly after thawing.
FAQs About This Recipe
Can I add shrimp to this recipe?
Yes, stir raw shrimp in during the last 5 minutes of simmering so they cook through without turning rubbery.
What if I can’t find andouille sausage?
Kielbasa or another smoked sausage works as a substitute, though the flavor will be slightly milder.
Final Thoughts
My coworker still hasn’t fully approved of my version, but she also hasn’t turned down a bowl when I’ve made it for the office.
Save this one, it makes enough for leftovers, which only get better the next day.
