Ingredients:

  • 1 lb chicken breast, cut into 1-inch cubes
  • 12 oz smoked turkey andouille sausage, sliced into rounds
  • 1 lb large shrimp, peeled and deveined
  • 1 large yellow onion, finely diced
  • 2 green bell peppers, diced
  • 3 stalks celery, sliced thinly
  • 4 cloves garlic, minced
  • 14.5 oz fire-roasted diced tomatoes, no salt added
  • 2 cups long-grain white rice
  • 3 cups low-sodium chicken bone broth
  • 2 tbsp avocado oil
  • 1 tbsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper
  • 1 tsp onion powder

Instructions:

  1. Heat 2 tbsp avocado oil in a large Dutch oven over medium high heat.
  2. Sear 1 lb chicken cubes until the edges are golden and crisp (about 5 minutes).
  3. Add 12 oz sliced andouille rounds and sauté until the fat renders and edges shatter.
  4. Remove meat from the pan, leaving the oil behind, and toss in the onion, green peppers, and celery.
  5. Sauté the vegetables for 6 minutes until the onions are translucent and fragrant.
  6. Stir in 4 cloves minced garlic and all dry spices, toasting them for 60 seconds.
  7. Add 2 cups white rice and stir constantly for 2 minutes until the grains smell nutty.
  8. Pour in 14.5 oz fire roasted tomatoes and 3 cups chicken bone broth, then return the chicken and sausage to the pot.
  9. Bring to a boil, then reduce to a low simmer and cover tightly for 20 minutes.
  10. Fold in 1 lb large shrimp and cover again for 5 minutes until the shrimp are pink and opaque.