2 tablespoons butter
1 small onion, diced
3 celery stalks, diced
1 small green bell pepper, diced
4 garlic cloves, minced
1 pound andouille sausage, sliced ¼-inch thick
1 tablespoon grapeseed oil, or any high smoke point oil of your choosing
1 pound boneless chicken thighs or breast, cut into small cubes
3 tablespoons unsalted Cajun seasoning such as AIRIS FOODS Cajun spice*, divided
one 14- ounces can crushed tomatoes
1 quart chicken stock
2 bay leaves
2 fresh thyme sprigs
2 cups parboiled long grain white rice, such as Carolina Gold or Mahatma
1 pound medium shrimp, peeled and deveined
Hot sauce to taste
2 scallions, sliced thin, white and green part kept separateIn a 4 quart Dutch oven over medium heat melt the butter. Add the onions and cook until translucent. Add the celery, and cook, stirring 1 minute. Add the peppers and garlic, and cook briefly, until softened. Add the andouille and cook until lightly browned.
Meanwhile, season the chicken with 1 tablespoon of the Cajun Seasoning. In a separate large saute pan over medium high heat, heat the grapeseed oil and add the chicken. Saute the chicken until it is lightly browned but not cooked through.
To the Dutch oven add the crushed tomatoes, chicken stock, bay leaves, thyme and the remaining 2 tablespoons of Cajun seasoning or to taste and bring to a boil.
Add the chicken and the rice, bring back up to a boil, then lower to a simmer. Cover and cook for 20 minutes or until rice is fully cooked.
Season shrimp with salt and pepper. 5 minutes before the rice is done, add the seasoned shrimp to the pot and cook, covered, until the rice is just cooked through.
When rice and shrimp are fully cooked, adjust seasoning – add the white part of the scallions a few dashes of hot sauce. Spoon onto plates and garnish with the scallion greens.
*AirisFoods cajun spice can be found here.