All I can say is yum yum! If you can’t go to New Orleans, bring a taste of it to you. This is easy to prepare and you will need to an oven safe pot.

Prep time: 20 minutes Cook time: 60 minutes Serves: 8

INGREDIENTS

3 tbsp olive oil

1 lb. boneless skinless chicken thighs

Kosher salt and fresh ground pepper

3/4 lb. andouille sausage, sliced into rounds ( you can use turkey sausage)

1 yellow onion chopped

1 large green bell pepper, cored, seeded, chopped

3 celery ribs, chopped

1 jalapeno cored, seeded, chopped

6 cloves garlic, minced

1 tbsp. tomato paste

1 tbsp. red wine vinegar

1 tbsp. hot sauce i.e. Valentina, Louisiana, etc

2 tsp. fresh thyme chopped ( or 1 tsp dried)

1/2 tsp. gtound cayenne pepper

1/2 tsp. garlic powder

1 tsp. smoked paprika

1 tsp. chili powder

1 28 oz. can whole tomatoes , crushed with your hands, liquid reserved

2 cups chicken stock

2 bay leaves

2 cups long grain rice

1 lb. large shrimp peeled and deveined

DIRECTIONS

1. Preheat oven to 350 F
2. Season chicken with salt and pepper
3. In a large heavy pot ( Dutch oven), heat 1 tbsp. oil over medium high heat
4. Add the chicken and sauté until browned, about 5 minutes. Remove from pot , cut into bite size pieces, and set aside
5. Heat the remaining 2 tbsp. of oil in the pot, over medium high heat
6. Add the sausage and cook until starting to brown, about 5 mins
7. Add the onion, bell pepper, celery, jalapeno, and garlic. Sauté until soft.
8. Add the tomato paste, vinegar, and hot sauce and stir to combine.
9. Add the thyme, cayenne, garlic powder, chili powder, and a healthy pinch of salt and pepper. Cook until aromatic, about 2 minutes.
10. Stir in the tomatoes, reserved tomato liquid, stock, bay leaves, and rice
11. Cover and cook in the oven until the rice is tender, about 45 minutes
12. Remove from oven, stir in shrimp and chicken.
13. Return (covered) to the oven for 5 minutes. Remove from oven and let stand 15 mins.
14. Stir with wooden spoon and plate into warmed bowls.

Dig in !!!