Ingredients:

  • 1 lb chicken andouille sausage, sliced into rounds
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add sliced andouille sausage and cook until mahogany-colored and slightly shrunken (about 5 minutes). Remove sausage with a slotted spoon.
  2. In the remaining fat, sear the chicken thigh pieces until golden brown on all sides. Remove chicken and set aside.
  3. Reduce heat to medium. Add the onion, bell pepper, and celery to the pot. Sauté for 6–8 minutes until the vegetables are translucent and the edges are softened.
  4. Stir in the minced garlic and smoked paprika, cooking for 60 seconds until fragrant.
  5. Deglaze the pot by pouring in a splash of chicken broth, scraping up all the browned bits from the bottom. Stir in the remaining broth, diced tomatoes, and the bay leaf.
  6. Return the seared sausage and chicken to the pot. Bring to a boil, then reduce heat to low. Simmer uncovered for 20–25 minutes until the broth has slightly reduced and the chicken is tender.
  7. Stir in the baby spinach and cook for 2 minutes until wilted. Remove the bay leaf.
  8. Stir in the lemon juice and chopped parsley before serving.