Measurements

• 1 lb Andouille Sausage
• 2 Bay Leaves
• 1 tbsp Cajun Seasoning
• 1/2 tsp Cayenne Pepper
• 2 stalks Celery
• 1 lb Chicken
• 4 cups Chicken Broth
• 4 cloves Garlic
• 2 Green Bell Peppers
• 1 tsp Oregano Leaves
• 1 tsp Paprika
• 1/2 tsp Pepper
• 2 cups Rice
• 4 Roma Tomatoes
• 1 tsp Salt
• 1 lb Shrimp
• 1 tsp Thyme
• 1 Yellow Onion

Preparation Method

• In a large pot, cook the sliced Andouille Sausage over medium heat until browned.
• Remove and set aside.
• In the same pot, add the diced Chicken and cook until browned.
• Remove and set aside with the sausage.
• Add the chopped Yellow Onion, Green Bell Peppers, and Celery to the pot.
• Cook until softened.
• Stir in the minced Garlic, Cajun Seasoning, Paprika, Cayenne Pepper, Oregano Leaves, Thyme, and Pepper.
• Cook for 1-2 minutes until fragrant.
• Add the diced Roma Tomatoes and cook for another 2-3 minutes.
• Pour in the Chicken Broth and bring to a boil.
• Stir in the Rice, Bay Leaves, and Salt.
• Reduce heat to low, cover, and simmer for 20 minutes.
• Add the cooked Sausage, Chicken, and Shrimp to the pot.
• Cook for an additional 5-7 minutes until the shrimp are pink and cooked through.
• Remove Bay Leaves before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.