This is based on a recipe from my favorite Louisiana cookbook, “The New Orleans Cookbook,” Rima Collin & Richard Collin. I’ve simplified it a little bit but it is still delicious.
2 T vegetable oil
2 lbs boneless chicken thighs or chicken tenders
2 onions, chopped
1 green bell pepper, chopped
1 bunch scallions, white parts only, chopped
4 cloves garlic, pressed
3 T chopped parsley
1 lb andouille sausage, cut into quarters and chopped
1 T salt
2 bay leaves
1 t thyme
1/2 t black pepper
1/2 t chili power
1/2 t basil
1/4 t cayenne
2 cups white or brown rice
3 cups water (3.5 for brown rice)
optional: 1 lb peeled shrimp
- In a big dutch oven, heat oil and brown chicken over medium high heat. Remove chicken to separate bowl.
- Add vegetables and cook over medium heat, stirring regularly, about 10 minutes.
- Add andouille sausage and spices, cook 5 minutes more.
- Add rice without water and cook for 5 minutes, stirring and coating rice well with cooking liquid.
- Add water and add back chicken. Bring to a boil. Set heat to lowest setting and cover. Cook one to two hours, stirring occasionally, until rice is tender and chicken has begun to fall apart. (Brown rice takes longer than white rice.)
- If using, add peeled uncooked shrimp for the last 15 minutes of cooking. Separate any large pieces of chicken with a fork. Serve hot.