Servings: 6 | Preparation time: 15 minutes | Cooking time: 40 minutes
Ingredients
- 1¼ lb boneless chicken thighs, chopped
- 16 oz spicy smoked sausage, sliced
- 2 cups unsalted chicken stock
- 1¼ cup long-grain parboiled rice, rinsed
- 2 stalks celery, chopped
- 1 bell pepper, chopped
- 1 small onion, chopped
- 3 Tbsp Cool Runnings Cajun seasoning
- 1 Tbsp British Class green seasoning
- 2 tsp Cool Runnings onion powder
- 2 tsp Cool Runnings garlic powder
- ¼ tsp coarse black pepper and salt
- 2 dried bay leaves
- Chopped parsley or green onion, for garnish
Directions
1. In a large pot or Dutch oven, heat a little oil over medium heat. Add chopped chicken and sausage. Season with salt, pepper, Cajun seasoning, onion powder, and garlic powder. Brown the meat for about 5–7 minutes.
2. Add the chopped onion, bell pepper, and celery. Sauté until softened, about 4–5 minutes.
3. Stir in the rice and toast for 1–2 minutes, coating it well with the seasonings.
4. Add chicken stock, bay leaves, and green seasoning. Bring to a boil, then reduce the heat to low.
5. Cover and simmer for 20–25 minutes, until the rice is cooked and most of the liquid has been absorbed.
6. Remove bay leaves, fluff the rice, and garnish with chopped parsley or green onions before serving.