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1 lb boneless chicken thighs cut up into bitesize pieces...you can use breasts but i prefer thighs b/c they are not as dry
1 lb sausage cut into round 1/2 inch pieces(your choice..no italian, i prefer smoked sausage or hotlinks...traditional recipes call for andouille or kielbasa sausage, but thats hard to come by)
1 lb large shrimp, peeled and deveined
4 tblspoons oil (vegetable or olive)
Tony Chacheres Seasoning or other cajun or creole seasoning blend
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon ground red (cayenne) pepper
2 garlic cloves, finely chopped
2 bay leaves
4 ribs of celery, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 cups long-grain rice
4 cups chicken broth
1 small can tomato paste
1 28 oz. can diced tomatoes
heat 2 tblspoons oil in a large pot over medium high heat. season chicken with cajun seasoning and cook in oil until lightly browned, about 5 minutes. transfer chicken to a plate with slotted spoon. add another tablespoon of oil to the remaining oil in pot and cook sausage until lightly browned. remove sausage and add to the chicken. add the remaining tablespoon of oil and add the onion, celery bell pepper and garlic. Cook until tender and the onion is transparent. stir the tomato paste. let the tomato paste carmalize( brown) a little, stir constantly so it won't burn. add 2 cups of broth and all the seasonig scarping the bottom of the pan to get all the browned bits, and let it cook about 10 minutes. add the meat and seafood and cook another 10 minutes. add the rest of the broth and taste. this is the last time you can check the seasoning...if you feel something is missing add it, if it is too spicy add sugar. add the rice and stir thoroughly. bring to a boil. stir one last time and cover the pot a reduce heat to a slow simmer. Simmer for 20-25 minutes or until rice is done. remove from heat and let stand until the rice has absorbed the liquid to the consistency you like.
*TIP*if you like really spicy food boil your shrimp in Zatarains seafood boil according to the directions before you start cooking.