With each spoonful, you experience a symphony of textures and tastes, from the smoky andouille sausage to the succulent seafood, all melded together in a flavorful broth that sings with every bite.
Servings
6
Prep Time
15 Min
Cook Time
55 Min
Ingredients
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3 tbsp olive oil
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4 boneless skinless chicken thighs, cut into bite-sized pieces
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24 oz andouille sausage, sliced into thick rounds
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1 red bell pepper, seeded & diced
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1 green bell pepper, seeded & diced
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2 celery ribs, diced
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1 large onion, diced
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10 cloves garlic, minced
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1 jalapeño, seeded & diced
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1 13.76 oz pkg crushed tomatoes with juice
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4 cups chicken broth
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1 1/2 cups uncooked long grain rice
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1 bay leaf
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2 tbsp tamarind paste or concentrate
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6 sprigs thyme, tied together
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2 tbsp Worcestershire sauce
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1 cup sliced okra (optional)
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1 lb shrimp, peeled & deveined
Instructions
In a large stock pot, heat 1 tbsp oil over medium-high heat. Add the chicken and sausage. Sauté for 7 minutes, stirring occasionally. Transfer to a bowl and set aside.
Add the remaining oil to the stockpot. Add the bell peppers, celery, onion, garlic and jalapeño. Mix well and cook for 10 minutes, stirring often.
Add the chicken, sausage, any juices in the bowl, tomatoes with juice, broth, rice, Noshejan Curried Cajun seasoning, bay leaf, tamarind paste, thyme, and Worcestershire sauce. Stir well. Heat until simmering, then cover and lower heat to medium-low. Cook for 30 minutes, stirring often. Make sure the rice does not burn on the bottom.
Add okra (if using) and shrimp. Mix well. Cook until the shrimp turns pink.
Remove from heat and discard the thyme and bay leaf. Serve hot.
Top with green onions and a sprinkle of Noshejan Curried Cajun seasoning!
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