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Prep Time:
20 mins
Cook Time:
1 hr 15 mins
Stand Time:
5 mins
Total Time:
1 hr 40 mins
Servings:
8 to 10
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Ingredients
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2 tablespoons canola oil
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1 1/4 pound andouille smoked sausage, sliced into 1/2-inch pieces
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1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2 inch pieces
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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3/4 pound ground pork
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1 large yellow or white onion, diced
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3 stalks celery, diced
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1 green bell pepper, diced
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1/2 red bell pepper, diced
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1 jalapeno, seeded and finely diced
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6 cloves garlic, minced
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1 1/2 tablespoons Cajun seasoning
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3 thyme sprigs
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2 bay leaves
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6 to 7 cups chicken stock
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3 cups long grain rice, rinsed and drained
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1 bunch green onions, thinly sliced
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hot sauce, for serving (optional)
Directions
Gather all ingredients.
Heat 2 tablespoons bacon grease in a large pot or Dutch oven over medium-high heat. Add sausage and sauté until browned on both sides, about 3 minutes. Remove from the pot with a slotted spoon and set aside. Reserve drippings in the pot.
Add chicken to the pot and sprinkle with salt and pepper. Cook, undisturbed, until chicken easily releases from the bottom and begins to brown, about 2 minutes. Push chicken to one side of the pot and add pork. Cook, crumbling with a spoon, until browned, about 3 minutes. Stir chicken and pork together and remove from the pan with a slotted spoon, and add to the reserved sausage.
Add onion, bell peppers, celery, and jalapeno to the pan and cook 2 minutes, stirring constantly to lift off any flavorful bits from the bottom. Reduce heat to medium and cook, stirring often, until well browned and very tender, about 25 minutes.
Add garlic to the mixture and continue cooking for 2 minutes. Stir in Cajun seasoning, thyme, and bay leaves.
Pour in 1 cup stock to deglaze the pan, making sure to scrape up any bits from the bottom of the pan. Stir in remaining 5 cups stock and bring to a boil. Stir in rice and bring to a boil again. Reduce heat, cover, and simmer until rice is tender and most of the liquid has been absorbed, about 25 minutes. Add up to 1 cup additional stock if necessary if liquid is absorbed before rice is tender.
Remove from heat; let stand 5 minutes before fluffing lightly with a fork. Serve sprinkled with green onions and hot sauce, if desired.
I Made It
Nutrition Facts (per serving)
1072
Calories
54g
Fat
68g
Carbs
74g
Protein
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Nutrition Facts
Servings Per Recipe
8
Calories
1072
% Daily Value *
Total Fat
54g
70%
Saturated Fat
16g
82%
Cholesterol
225mg
75%
Sodium
3351mg
146%
Total Carbohydrate
68g
25%
Dietary Fiber
2g
6%
Total Sugars
23g
Protein
74g
149%
Vitamin C
43mg
47%
Calcium
93mg
7%
Iron
5mg
28%
Potassium
2217mg
47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
