INGREDIENTS

  • 1.25 pounds of chicken thighs (boneless and skinless)
  • 11oz smoked andouille sausage (used smoked fully cooked pork sausage)
  • 2 tablespoons of olive oil
  • 2 tablespoon of butter
  • 1 medium yellow onion diced
  • 1 diced celery stalk
  • 1 diced red pepper
  • 1 diced green pepper
  • 4 cloves of minced garlic
  • 1 14.5oz can of crushed tomatoes
  • 1 1/2 cups of chicken stock
  • 1 teaspoon of paprika
  • 1/2 teaspoon of smoked paprika
  • 1/4 teaspoon of cayenne pepper
  • 1 teaspoon of fresh thyme
  • 1 teaspoon of dried oregano
  • Salt and pepper to taste

Directions

  • 1. In large dutch oven add olive oil on medium high heat. Salt and pepper the chicken and sear both sides in dutch oven for 5 minutes per side. Then set aside chicken, it will finish cooking through in oven.
  • 2. To the same pan add the butter on medium heat once melted add onions, celery, green pepper, red pepper, garlic, paprika, smoked paprika, cayenne, thyme and oregano and sweat out vegetables for 7 minutes. Do not brown.
  • 3. Add the crushed tomatoes and chicken broth and stir to combine with the vegetables. Return the chicken and all its juices to the dutch oven and add your sliced andouille sausage. Stir to combine all ingredients.
  • 4. Place lid on dutch oven and cook on 350 degrees for 40 minutes.
  • 5. Pour over your favorite rice and serve.

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