Ingredients:

  • 1.5 lbs chicken thighs, boneless skinless, cut into 1-inch pieces
  • 12 oz andouille or smoked sausage, sliced 1/4 inch thick
  • 2 medium yellow onions, diced
  • 1 large green bell pepper, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tbsp Creole seasoning (low-sodium)
  • 1 tsp dried thyme
  • 2 dried bay leaves
  • 14.5 oz canned crushed tomatoes
  • 2 cups long-grain white rice
  • 3.5 cups low-sodium chicken stock
  • 1/2 cup green onions, sliced

Instructions:

  1. Rinse the long-grain rice under cold water until the water runs clear to remove excess surface starch.
  2. In a large heavy-bottomed pot or Dutch oven, sear the chicken thighs over medium-high heat until deeply browned. Cook 6-8 minutes until golden brown on all sides. Remove chicken and set aside.
  3. Add the sliced sausage to the pot and cook until the fats render and the edges are crisp. Cook 5 minutes until the edges are crispy and the fat has rendered into a pool of orange oil. Remove sausage and set aside, leaving the rendered fat in the pot.
  4. Add the onions, bell pepper, and celery (the Holy Trinity) to the pot. Sauté 7 minutes until the onions are translucent and the pepper has softened, scraping up the fond (browned bits) from the bottom.
  5. Stir in the garlic, Creole seasoning, thyme, and bay leaves. Add the dry rice to the pot and stir for 3 minutes to 'toast' the grains in the rendered fat.
  6. Stir in the crushed tomatoes and chicken stock. Return the chicken and sausage to the pot.
  7. Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 25-30 minutes without lifting the lid.
  8. Remove from heat and let stand, covered, for 10 minutes. Remove bay leaves, fluff with a fork, and garnish with green onions before serving.