Recipe courtesy of The Neelys
Episode: Big Easy Eats
Save Recipe Print
Total:
1 hr 5 min
Prep:
20 min
Inactive:
5 min
Cook:
40 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Heat the oil in a large Dutch oven over medium-high heat.

Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.

Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.

Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.

Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Smoked Salmon Tea Sandwiches

Recipe courtesy of Ina Garten

Andouille Sausage Creole

Recipe courtesy of Sandra Lee

Sausage Hors d'Oeuvres

Recipe courtesy of Trisha Yearwood

Smoked BBQ Brisket

Recipe courtesy of Bobby Flay

Sausage, Pepper and Onion One-Pot

Recipe courtesy of Rachael Ray

White Lasagna with Spicy Turkey Sausage and 'Shrooms

Recipe courtesy of Guy Fieri

Shrimp and Sausage Jambalaya

Recipe courtesy of Amelia Durand

Oyster and Sausage Jambalaya

Recipe courtesy of David Rosengarten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.