First you don't make a roux.

  • 2 bonesless Chicken Breasts, cut into 1-inch cubes
  • 1/2 lbs. Andouille Sausage
  • 1 1/2 cups Onions, chopped
  • 1 cup Green Bell Peppers, chopped
  • 3 cups Water
  • 1 tblsp Tomato Paste
  • 2 tblsp Parsley, chopped
  • 2 tblsp Green Onion, chopped
  • 1 1/2 cup Rice
  • 2 tblsp Vegetable Oil
  • 1/2 tsp Cajun Seasoning

1. Heat oil in pot and add chicken and cajun seasoning. Cook until golden brown on skin, about 5 minutes.

2. Add sausage and cook for another 2 minutes.

3. Add onions and bell peppers. Cook until softened and golden, about 5 minutes.

4. Add water, tomato paste, parsley, and green onions. Stir and bring to a boil.

5. Add rice and cover pot. Reduce heat to medium-low and cook until rice is tender and liquid has been absorbed, about 15-20 minutes. Do not stir during this period.

6. Remove from heat, fluff with a fork, and enjoy.

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