Ingredients
- 1 tablespoon vegetable oil
- 200g (7oz) smoked beef sausage, sliced 0.5cm thick
- 300g (10oz) chicken thigh, skinless boneless, cut into 2.5cm pieces
- 12 large raw prawns/shrimp, peeled (with or without tails)
- 4 garlic cloves, minced
- 1 tablespoon butter
- 1 large onion, cut into 1.5cm pieces
- 2 celery ribs, cut into 1.5cm pieces
- 2 green bell peppers, cut into 1.5cm pieces
- 1¼ cups long grain rice, uncooked
- 2½ cups (625ml) low-sodium chicken broth
- 200g (6.5oz) crushed canned tomato
- 2 tablespoons tomato paste
- 1 cup green onions, sliced, plus more for garnish
- Creole Seasoning Mix:
- 2 teaspoons chopped fresh thyme (or 1 teaspoon dried)
- 4 teaspoons sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne powder (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Preheat oven to 180°C (350°F).
- Heat oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Add smoked beef sausage slices and cook until golden, about 3 minutes. Remove and set aside.
- Add chicken pieces and sear until golden on the outside (don’t fully cook). Remove and add to the sausage bowl.
- Sear prawns for 1½ minutes per side, then remove and reserve separately.
- In the same pan, add butter. Sauté garlic, onion, celery, and bell pepper for 3–4 minutes until slightly softened.
- Stir in rice to coat the grains in oil.
- Add chicken broth, tomato paste, canned tomato, thyme, and the seasoning mix. Stir well.
- Return the chicken and sausage to the pan, along with any juices. When bubbling across the surface, stir once more, ensuring rice is submerged.
- Cover with lid and transfer to oven. Bake for 20 minutes.
- Check rice for doneness; if still firm, continue baking in 5-minute intervals (most ovens take about 30 minutes).
- Once rice is nearly done, stir in prawns and green onions, cover, and return to oven for 3 minutes.
- Remove from oven, fluff gently, and serve garnished with extra green onions if desired.
Notes
- Adjust cayenne powder to control heat level.
- Leftovers taste great reheated for next-day meals.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baked/Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 serving
- Calories: 552
- Sugar: 5g
- Sodium: 730mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
