Cajun Food Recipe

Prep proteins

Trim any excess fat from the chicken thighs and cut them into 1-inch pieces. If shrimp are frozen, thaw under cold running water, then pat dry.

In a medium bowl combine 1 tablespoon olive oil, 2 tablespoons Cajun seasoning, 1 teaspoon hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper (reserve remaining black pepper). Add the chicken pieces and toss to coat. Let marinate 15–30 minutes at room temperature (or up to 2 hours in the refrigerator).

Slice the andouille sausage into 1/4-inch rounds. Pat shrimp dry and set aside separately from chicken.

Peel and finely chop the onion. Core and dice the green bell pepper. Trim and finely dice the celery stalks. Mince the garlic.

Heat a large heavy skillet or Dutch oven over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the andouille sausage rounds in a single layer and sear until browned, about 2–3 minutes per side. Transfer sausage to a plate and set aside.

Into the same pan add the marinated chicken pieces in a single layer (do not overcrowd; brown in batches if needed). Sear until golden and cooked through, about 4–5 minutes. Transfer chicken to the plate with sausage and set aside.

Reduce heat to medium. Add the chopped onion, bell pepper, and celery to the pan (the classic 'holy trinity'). Cook, stirring occasionally, until softened and beginning to brown, 6–8 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to remove its raw flavor, stirring to incorporate into the vegetables.

Add the canned diced tomatoes (with their juices) and scrape up any brown bits from the bottom of the pan with a wooden spoon. Let simmer 2 minutes to combine flavors.

Pour in 2 cups low-sodium chicken broth, 1 teaspoon Worcestershire sauce, the reserved 1/2 teaspoon black pepper, and add 2 bay leaves. Stir to combine.

Bring the mixture to a gentle boil, then stir in 1 cup long-grain white rice. Return the seared chicken and andouille sausage to the pot, nestling them into the rice and liquid.

Reduce heat to low, cover the pan tightly, and simmer gently for 18–20 minutes, or until the rice is tender and most of the liquid is absorbed. Check once at 12 minutes—if the rice looks dry but is not yet tender, add 2–4 tablespoons more broth or water.

After the rice has cooked 18–20 minutes, remove the lid and scatter the peeled shrimp over the hot rice in an even layer. Cover again and let sit off the heat (or on the lowest heat) for 4–6 minutes, until shrimp are opaque and cooked through.

Remove bay leaves. Stir in 1 tablespoon unsalted butter to enrich the sauce, then fold in chopped fresh parsley and thinly sliced green onions. Taste and adjust seasoning with additional kosher salt and hot sauce if desired.

Spoon the Cajun rice and proteins onto plates or a serving platter. Serve with lemon wedges alongside for squeezing over individual portions.