This New Orleans meal dates back to the 18th century, when Spanish settlers in Louisiana tried replicating the rice dish paella using local ingredients. With French and African influences, it’s a Cajun and Creole classic.
Total Time:
Prep:
Level: Moderate
Yield: 4 servings (cost per serving of $3.01)
Serves: 4
Ingredients
- 2 tbsp. olive oil
- 8 oz. boneless, skinless chicken breasts
- kosher salt
- Pepper
- 6 oz. fully cooked andouille sausage
- 1 medium onion
- 2 stalk celery
- 1 red pepper
- 2 clove garlic
- 2 tsp. Cajun seasoning
- 1½ c. low-sodium chicken broth
- 1 can petite diced tomatoes with green chiles
- 1 c. long-grain white rice
- 8 oz. peeled and deveined shrimp
- 2 scallions
Directions
- Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and brown, 2 to 3 minutes per side. Scatter the sausage around the chicken and brown, 1 minute per side; transfer to a plate.
- Reduce heat to medium, add the onion and cook, covered, stirring occasionally, for 4 minutes. Add the celery and red pepper and cook, stirring occasionally, until the vegetables are just tender, 4 to 5 minutes. Stir in the garlic and Cajun seasoning and cook for 1 minute. Stir in the broth, tomatoes (and their juices), and rice and bring to a boil. Reduce heat and simmer, covered, for 13 minutes.
- Fold the chicken and sausage into the rice mixture, nestle the shrimp in the partially cooked rice and cook, covered, until the shrimp are opaque throughout and the rice is tender, 4 to 5 minutes more. Sprinkle with the scallions before serving.
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