Ingredients:

  • 1 lb Andouille sausage, sliced into 1/4-inch rounds
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp Creole seasoning
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 1/2 tsp smoked paprika

Instructions:

  1. Heat the oil in the Dutch oven over medium-high heat.
  2. Add the sliced Andouille sausage. Cook for 5–7 minutes until the edges are crisp and mahogany-colored.
  3. Remove sausage with a slotted spoon and set aside.
  4. Add chicken pieces (seasoned with half the Creole spice) to the remaining sausage fat. Sear until golden brown on all sides (about 5 minutes). Remove chicken and set aside.
  5. In the same pot, add the onion, celery, and green bell pepper.
  6. Sauté for 6–8 minutes until the onions are translucent and the vegetables have softened.
  7. Stir in the minced garlic, remaining Creole seasoning, and smoked paprika. Cook for 60 seconds until the aroma is pungent.