Chicken, shrimp, and smoky kielbasa simmered with long grain rice in a richly seasoned Cajun broth. A one-pot Louisiana classic with deep flavor in every bite.
Ingredients
- 1 lb boneless chicken breast, diced
- ½ lb shrimp, peeled and deveined
- 8 oz kielbasa sausage, sliced
- 2 cups long grain rice, uncooked
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 Tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Cajun seasoning
- ½ tsp salt
- ½ tsp black pepper
- 4 cups chicken broth
Instructions
Melt butter in a large heavy-bottom pot over medium heat. Add diced chicken and sliced kielbasa and cook until lightly browned.
Stir in onion and fresh garlic and sauté until softened and fragrant. Season with garlic powder, onion powder, Cajun seasoning, salt, and pepper.
Pour in chicken broth and bring to a gentle boil. Stir in rice, reduce heat to low, cover, and simmer for 18 to 20 minutes until rice is tender and liquid is absorbed.
Fold shrimp into the pot, cover again, and cook 5 to 7 minutes until shrimp turn pink and opaque. Remove from heat and let rest 5 minutes before fluffing gently with a fork.
Serve hot with fresh parsley if desired.