- 3 ribs celery finely diced (125g)
- 1 yellow onion finely diced (1 cup 150g)
- 1 green bell pepper finely diced (1 cup 150g)
- 2 cloves garlic minced
- 12-16 oz. smoked sausage sliced into half moons or rounds
- 2 chicken thighs boneless skinless cubed (optional)
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ Tbsp smoked paprika
- ½ tsp cayenne pepper
- black pepper freshly cracked 15-20 cranks of a mill
- 1 28 oz. can diced tomatoes or two 15 oz. cans
- 2 cups chicken broth
- ¼ bunch fresh parsley chopped
- 2 cups long grain white rice uncooked 370g
- 3 green onions sliced
- *The package of sausage I bought was 14oz, but any amount from 12 to 16oz (¾ to 1 lb) will work just fine. Andouille sausage is the traditional choice, but you can use any smoked pork sausage you like.
- **I use Better Than Bouillon to make my broth.
