4cupschicken stockor more if needed for desired consistency
Garnish
1/2cupgreen onionschopped
Instructions
Sear the sliced sausage in a stock pot or large saucepan. Brown on both sides and remove from pan. Set aside.
Make a light brown roux. Heat the oil in the stock pot or large saucepan over medium heat. Add the flour, and cook, stirring constantly, until lightly browned.
Add the onion, green bell pepper, celery, green onions and garlic. Cook, stirring for several minutes.
Add sausage and chicken and stir. Add the tomatoes, Cajun/Creole seasoning, thyme, oregano and bring to a boil. Stir in the uncooked rice and season with salt, pepper and add the broth or water.
Reduce heat to low, and simmer, uncovered, about 25 minutes. Stir occasionally. Add the shrimp and stir. Simmer another 10 minutes longer until shrimp are pink and sauce has thickened, but is still slightly soupy.
Serve in bowls and garnish with chopped green onions.
Video
Notes
Feel free to use boneless dark meat if you prefer.
Cut sausage into 1/4" slices. If you can't find andouille sausage use a spicy kielbasa or sausage of choice.