|1 lb||boneless skinless chicken thighs cut into 3” pieces|
|1 cup||diced celery|
|1 cup||diced green bell pepper|
|1 cup||diced onion|
|2 Tbsp||minced garlic|
|8 oz||andouille sausage cut into ¼” pieces|
|8 oz||cured ham, diced|
|2 Tbsp||Red Rooster Hot Sauce|
|2 Tbsp||salt free Cajun seasoning|
|2 Tbsp||Better Than Bouillon® Roasted Chicken Base mixed with 4 cups hot water|
|2 cup||converted rice|
|1 lb||shrimp, peeled and deveined (26 - 30 count)|
|1 lb||crawfish tails|
Preheat the oven to 350°F.
Add the oil to a large ovenproof sauté pan over medium high heat. Add the chicken thighs to the pan and brown for 2 - 3 minutes. Add the onion, bell pepper and celery to the pan and cook for 2 - 3 minutes more. Add the garlic, sausage, ham, Hot Sauce, and Cajun seasoning to the pan and cook for 1 minute more. Add the Roasted Chicken broth and rice to the pan, stir, remove from the heat and cover tightly with aluminum foil.
Place the pan directly into the oven and cook for 20 minutes. Carefully remove the pan from the oven and add the shrimp to the top, do not stir. Cover and place back in the oven for 10 minutes.
Remove the pan from the oven and add the crawfish with juices to the pan and stir to combine.