New Orleans Chicken and Sausage Dutch Oven

Ingredients

1 Tablespoon Canola Oil

2 Pounds Boneless, Skinless Chicken Thighs, Cut Into 1 1/2-Inch Cubes

1 Pound Smoked Sausage (such As Conecuh Sausage), Cut Into 1-Inch Pieces

1 Large White Onion, Chopped (about 2 Cups)

1 Large Green Bell Pepper, Chopped (about 1 1/2 Cups)

1 Cup Chopped Celery (about 1 Stalk)

3 Garlic Cloves, Minced

2 Bay Leaves

1 Tablespoon Creole Seasoning

1 Teaspoon Dried Thyme

1 Teaspoon Dried Oregano

2 Cups Uncooked Converted Rice

3 Cups Chicken Broth

2 (14.5 Oz.) Cans Diced Fire-Roasted Tomatoes

Sliced Scallions (optional)

Directions

Step 1 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.

Step 2 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.