# What You Need:
→ Proteins
01 - 8 oz andouille sausage, sliced into rounds
02 - 2 boneless skinless chicken thighs (about 9 oz), cut into 1-inch pieces
03 - 8 oz large raw shrimp, peeled and deveined
→ Vegetables
04 - 1 medium onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 1 can (14 oz) diced tomatoes with juices
09 - 2 spring onions, sliced for garnish
10 - 2 tbsp fresh parsley, chopped for garnish
→ Rice & Liquids
11 - 1½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth
→ Spices & Seasonings
13 - 1½ tsp smoked paprika
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - 1 tsp cayenne pepper
17 - ½ tsp ground black pepper
18 - 1 tsp salt, plus additional to taste
19 - 2 bay leaves
20 - 2 tbsp vegetable oil
21 - Hot sauce for serving
# Directions:
01 - Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced andouille sausage and cook until lightly browned, about 3–4 minutes. Remove sausage with a slotted spoon and set aside.
02 - Add remaining oil to the pot. Season chicken pieces with a pinch of salt and black pepper. Add to the pot and brown on all sides, about 4–5 minutes. Remove and set aside with the sausage.
03 - Add onion, green bell pepper, and celery to the pot. Cook, stirring frequently, until softened and fragrant, about 5 minutes. Add minced garlic and cook for 1 minute more.
04 - Stir in rinsed rice, smoked paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and 1 teaspoon salt. Cook for 1 minute, stirring constantly, to toast the spices and coat the rice.
05 - Pour in diced tomatoes with their juices and chicken broth. Add bay leaves. Stir well, scraping up any browned bits from the bottom of the pot to incorporate their flavor.
06 - Return browned sausage and chicken to the pot. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 20 minutes, stirring once halfway through to prevent sticking.
07 - Nestle shrimp into the rice, pressing them down slightly. Cover and continue cooking for 5–7 minutes, until shrimp are pink and opaque and rice is tender.
08 - Remove from heat. Discard bay leaves. Let stand covered for 5 minutes, then fluff with a fork to separate grains.
09 - Sprinkle with sliced spring onions and fresh parsley. Serve hot in bowls, passing hot sauce at the table for those who prefer extra heat.
