Cooking Instructions
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Step 1
Cube
Chicken Breasts (455 g)
into bite-size pieces. Slice
Spicy Italian Sausage Links (455 g)
.
Step 2
Chop
Celery (3 stalks)
stalks. Mince the
Garlic (3 cloves)
.
Step 3
Dice the
Red Bell Pepper (1)
and
Yellow Onion (1)
.
Step 4
In a dutch oven over medium-high heat, add
Olive Oil (15 mL)
. Cook sausage then chicken in 2 batches, cook until golden brown on all sides, about 5 minutes each batch. Take out and set aside.
Step 5
In the same pot add celery, yellow onion, red bell pepper, and garlic. Cook until vegetables are softened, about 5 minutes.
Step 6
Pour in
Chicken Stock (600 mL)
,
Cajun Seasoning (15 g)
,
Bay Leaf (1)
,
Dried Thyme (1 g)
, and
Crushed Tomatoes (1 can)
. Bring to a boil.
Step 7
Into the pot, add
White Rice (185 g)
, chicken, and sausage. Simmer, covered, for 20-25 minutes, stirring occasionally, until rice is cooked through and liquid is mostly absorbed.
Step 8
Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Serve with
Scallions (to taste)
.
