- 1 pound smoked sausage
- 1 pound chicken breasts, boneless, skinless
- 4 stalks celery, minced
- 4 scallions, minced
- 2 cloves garlic, minced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 3/4 cup brown rice
- 2 cups chicken broth
- 1 tablespoon Cajun seasoning
- Trim the tops of the scallions to remove any bruised ends. Cut off the top 1/3 of the green part, mince and set aside for a garnish. Mince the rest of the scallions and the garlic. Dice the celery and the bell peppers.
- Cut sausage and chicken into bite sized pieces.
- In a large heavy pot over medium heat, cook the sausage until brown (about 5 minutes); transfer to a bowl. Add the chicken to the pot and sear on all sides (about 3 minutes), transfer to the bowl.
- Pour off the fat, except for about 1 Tbsp worth. Add the celery, the white part of the scallions, the garlic and the bell peppers. Saute for about 5 minutes. Add the chicken stock, the chicken, sausage, rice and Cajun seasoning. Bring to a boil, stir, reduce heat to a simmer, cover and cook for 30 minutes.
- Check tenderness of the rice. If it is still too crunchy, cook a little longer (adding more stock if needed).