Originating from the vibrant region of Louisiana, Creole cuisine is a melting pot of French, Spanish, African, and Caribbean influences. This recipe takes traditional Creole flavors to new heights, combining tender chicken, smoky andouille sausage, and plump shrimp with aromatic vegetables and a blend of spices for a truly irresistible experience.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
Ingredients
Chicken Thighs
- 1 lb boneless, skinless chicken thighs
Andouille Sausage
- 1 lb andouille sausage
Vegetables
- 1 onion onion, diced
- 1 bell pepper bell pepper, diced
- 2 celery stalks celery stalks, diced
Seasonings
- 3 cloves garlic, minced
- 2 tsp Creole seasoning
Other Ingredients
- 1 can diced tomatoes
- 2 cups chicken broth
- 2 cups parboiled rice
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 2 bay leaves bay leaves
- 1 lb shrimp peeled and deveined
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the butter and vegetable oil.
- Add the chicken thighs and andouille sausage, browning them on all sides until they develop a beautiful crust.
- Remove the chicken and sausage from the pot and set aside.
- In the same pot, sauté the onions, bell peppers, and celery until they become soft and translucent.
- Add the minced garlic and Creole seasoning to the pot and cook for another minute.
- Add the diced tomatoes, chicken broth, parboiled rice, salt, thyme, black pepper, and bay leaves. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed the flavors of the broth.
- Uncover the pot and add the shrimp, chicken, and sausage back into the mixture. Stir everything together gently.
- Cook for about 5 minutes, or until the shrimp are cooked through and turn pink.
- Remove the pot from the heat and let it rest for a few minutes before serving.
