We have been making this one for many years in our house, a favorite! Depending on the spices you use, and the fieriness (if any) in the sausage you select, this can be kid friendly. I usually make ours more tame and add the hot sauce in at the end so they kids will eat it too. I love to also add artichoke hearts (marinated and plain are both good), but my husband is not a fan of them…boo!
**INGREDIENT NOTE: Andouille sausage is a key ingredient in this dish. I get mine from our local market, New Seasons. The flavor is out of this world and adds so much to this dish…these are pre-cooked sausages, try and find a good one! The spiciness can vary widely. I find ours so flavorful, that a 1/4 pound is sufficient. I have also used Trader Joe’s Nitrate Free Smoked Turkey Keilbasa, tasty too and less spicy. Do what works for you, any flavorful smoked sausage should work,
- 1 tablespoon oil or less if using higher fat meats like thighs and pork sausage
- 1 small onion diced
- 1 green pepper diced
- 4 cloves garlic minced
- 1 pound boneless skinless thighs or breasts chopped into bite-size chunks
- 1 cup rice
- 1/4-1/2 pound smoked Andouille sausage or kielbasa or Louisiana smoked, quartered and sliced** see note above
- 2 cups chicken broth
- 1 14 oz can pureed tomatoes I often puree a can of diced tomatoes with my immersion blender...this just too not deter the kids!
- 1 tablespoon Cajun seasonings I used one that had salt, if you don't, you will need to add at least a teaspoon to your dish
- 1 teaspoon thyme
- Optional: chopped artichoke hearts added in with the tomatoes and broth.
In a large saute pan with a tight fitting lid, preheat over medium heat.
Add you roil, heat for a few seconds.
Saute onions, peppers and garlic for about a minute.
Add in chicken.
When the chicken is slightly browned, add in sausage and rice.
Saute for another 2-3 minutes.
Meanwhile, in a large measuring cup, mix the chicken broth, tomatoes, and spices.
When ready, stir the liquids into the pan, stir gently, and bring to a boil.
Reduce heat to low, cover and simmer until the rice is tender, about 20 minutes. Serve with a Louisiana style hot sauce.