1.5 pounds boneless skinless chicken breast, 1 inch cubes
2 medium yellow onions, diced
1 green and 1 red bell pepper, seeded and diced
1 cup okra, thinly sliced
3 stalks celery, diced
6 cloves garlic, minced
3 tbsp Cajun seasoning, divided and adjusted to suit heat preferences
1 tsp salt, 1 tsp pepper
1 pound raw shrimp, peeled and deveined
0.5 tsp. cayenne pepper, optional
1 tbsp dried Italian seasoning
1 tsp red pepper flakes
14 ounces diced or crushed tomatoes
2 tsp Worcestershire sauce
1.5 cups uncooked long grain white rice
2.75 cups low sodium chicken broth
Instructions
Brown the meat. Add 2 tablespoons olive oil to a large stock
pot or Dutch oven over medium-high heat. Add the sliced
sausage, chicken pieces, and 1 tablespoon Cajun
seasoning, salt, and pepper and sauté for 6 to 8 minutes.
Stir occasionally to cook evenly and prevent burning.
Transfer the chicken and sausage to a clean plate and set
aside.
The holy trinity. To the same pot over medium-low heat add
the last tablespoon of olive oil. Stir in the minced onions,
bell pepper, and celery, mixing well to combine. Sauté for 8-
10 minutes, stirring frequently. Add the minced garlic, Cajun
seasoning, salt, pepper, cayenne, Italian season, and red
pepper flakes. and sauté for an additional minute.
Rice. Add the crushed tomatoes, Worcestershire sauce,
white rice, and low-sodium chicken broth to the pot. Sit well
to combine. Bring mixture to a simmer, then reduce heat to
low, cover, and cook for approximately 25-30 minutes, or
until the rice is nearly cooked through, stirring every 5
minutes to prevent the rice from burning and sticking to the
bottom of the pot.
Add the shrimp and okra. Stir in the shrimp and the sliced
okra, mixing well to combine. Continue to cook on low,
stirring frequently, until the shrimp are cooked,
approximately 5 minutes. Add the chicken and sausage
back to the pot and season with additional salt, pepper, and
Cajun seasoning, if desired. Remove from heat.
Serving
Suggestions
Serve warm garnished with chopped parsley and green onion if desired. Refrigerate leftovers in a sealed container for up to 4 days. Enjoy!
Originally Submitted
8/26/2019
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