This hearty one-pot meal will transport you to New Orleans on the busiest weeknight. Like it spicy? Serve with hot sauce on the side.

This Story Originally Appeared On southernliving.com

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Greg Dupree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

Recipe Summary

active:
25 mins
total:
50 mins
Yield:
Serves 8 (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, 8 to 10 minutes. Remove with a slotted spoon to paper towels; blot with paper towels.

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  • Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Garnish with sliced scallions, if desired.