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.