For the Chicken:
2 1/2 lb skinless, bone-in chicken thighs
1 tbsp homemade Cajun-creole seasoning (recipe follows)
1 tsp kosher sea salt
1/2 tsp pepper
1/2lb-1lb hot Italian sausage (or whatever sausage you prefer, like andouille, which is more traditional in this dish)
2 tbsp grapeseed oil
1 large onion, diced
1/4 tsp sugar
2 celery stalks, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 tbsp homemade Cajun-creole seasoning
1 bay leaf
1 tsp dried thyme
1/2 tsp kosher sea salt
2 cups canned tomato puree
1 1/2 cups jasmine rice
3 cups chicken stock
300 grams shrimp
1/4 cup chopped fresh parsley
1.) In a bowl, season chicken with 1 tbsp of Cajun-creole seasoning, salt, and pepper. Set aside
2.) In a large pan, brown sausage for around 3-4 min. Remove from pan and set aside.
3.) In the same pan, heat 1 tbsp oil. Brown chicken for around 5 min on each side, until a nice golden brown crust forms. Remove from pan and set aside.
4.) Heat more of the oil if needed. Add the onion with the sugar. Cook a couple of minutes.
5.) Add the celery and bell pepper. 1 min.
6.) Add the garlic and stir, then add the bay leaf, thyme, Cajun-creole seasoning and salt. Stir well, until all the veggies are coated.
7.) Add the rice, stirring and coating the rice well, the add the tomatoes, stirring well again.
8.) Add the stock, and bring to a boil. Lower heat, and nestle in the chicken with all the juices, and the sausage.
9.) Cover the pan, and cook for around 20 min, until rice is cooked.
10.) Then add nestle in the shrimp. Cook for another 5 minutes, or until shrimp is cooked.
11.) Turn off heat. Add the parsley. Cover and let sit for 3-5 min.