Ingredients:

  • 1 lb andouille sausage, sliced into 1/4-inch rounds
  • 1 lb boneless skinless chicken thighs, cut into 1-inch chunks
  • 1 lb large shrimp, peeled and deveined
  • 1 large yellow onion, finely diced
  • 3 stalks celery, diced
  • 1 large green bell pepper, diced
  • 4 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 2 cups chicken stock, low sodium
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • 2 tbsp unsalted butter
  • 2 tbsp vegetable oil
  • 1/4 cup fresh parsley, chopped
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Heat vegetable oil in a 5-quart Dutch oven over medium-high heat. Sear sliced andouille sausage until mahogany-colored and crisp on the edges. Add chicken chunks and brown until golden. Remove proteins with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Reduce heat to medium and add butter. Sauté the diced onion, celery, and green bell pepper for 6–8 minutes until softened.
  3. Stir in minced garlic and tomato paste, cooking for 1–2 minutes until fragrant.
  4. Add crushed tomatoes, chicken stock, Worcestershire sauce, dried thyme, smoked paprika, and cayenne pepper. Stir in bay leaves and bring to a simmer.
  5. Return the seared sausage and chicken to the pot. Simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce has reduced and thickened.
  6. Stir in the shrimp and cook for 3–5 minutes until they are opaque and pink.
  7. Remove bay leaves. Garnish with chopped fresh parsley and sliced green onions before serving.