morgrath: Looks pretty good. Definitely worth toasting the rice for a minute before adding the stock in though, adds a nice nutty flavour to the rice.
bzzzr: What cast iron pot is that? I need one.
morganeisenberg: Here’s the recipe, from http://hostthetoast.com/one-pot-cajun-chicken-rice/
**INGREDIENTS**
3 tablespoons oil
5-6 boneless, skinless chicken thighs
2 tablespoons Cajun seasoning
2 cloves garlic, minced
1/2 small white onion, diced
3 stalks celery, diced
1 red bell pepper, diced
14 ounces andouille sausage, sliced
2 cups brown long grain rice
3 1/2 cups chicken broth
Kosher salt, to taste
1/4 cup fresh chopped parsley
Lime wedges, to serve
**INSTRUCTIONS**
Heat the oil in a large skillet over medium-high.
Rub the chicken thighs all over with the cajun seasoning. Cook until the spices begin to blacken and the thighs are cooked through. Transfer the chicken thighs to a plate and set aside.
Add the garlic, onion, celery, bell pepper, and andouille sausage to the pan and saute until the vegetables have softened slightly, about 5 minutes. Stir in the rice and chicken broth.
Bring the mixture to a boil, then reduce to a simmer and cover. Cook for 20 minutes, or until the liquid has absorbed. Return the chicken to the pan and cover again until the chicken is heated through and the rice is fully cooked, about 5 additional minutes. Season with Kosher salt, to taste.
Sprinkle with fresh parsley and serve warm with lime wedges.
x-posted from /r/morganeisenberg
Unnormally2: Looks easy! That’s great for someone like me. I’ll definitely try it.
toxies: That andouille sausage looks different to the French one I’m used to, is it made of the same stuff? Looks like normal pork meat instead of intestines!
greggosmith: God bless, that looks fantastic. I know not about any authenticity, just love the colors and presentation and dammit that has to taste good.
12bricks: I thought those were plantains ):
Plantains would go well with these
Ovechtricky: Looks fantastic!
haloryder: This looks like a not Indian biryani
BananaFrappe: Cooking those veggies in that wonderful, glorious chicken fat and fond…
I think I love you.
PM_ME_BURNING_FLAGS: I might try this at home, it looks tasty. Thanks for sharing!
Are we supposed to use the lemon on the meat while eating, or is it just for decoration purposes? It’s the first time I see this recipe.
Also, about the spice mix: since there’s no way I’ll ever find this on a market, odds are I’ll need to do it at home, however all recipes I’ve found have conflicting ingredients (the only ingredients in all of them are paprika, salt, black pepper and cayenne pepper). So can someone suggest me a good spice mix recipe to use with this?
Veritin: This looks very similar to spanish piaya.
mozacare: Ok stupid question. Is the rice already cooked when you add it in? Or do you put uncooked rice in the pan and it will cook?
FeckTad: Should have just called it chicken and andouille [jambalaya.](https://en.wikipedia.org/wiki/Jambalaya) Looks good, but should have used green bell peppers.
Profess0rLonghair: I’m dumb. Please ignore.
CarbonAltered: coolest skillet i’v seen !
DancingWithMyshelf: Looks really tasty. That’s a bookmarkin’.
blacksoxing: The garnish twice at the end killed me…too hilarious
I’m trying this regardless
hithere0squirrel1: What’s the best rice to use?
catalyyx: My wife would love this, but would anyone have a recommendation for vegetables to replace the sausage with to get some more veggies in there?
EatItUpTV: Looks delicious!
cajunhawk: Is Jambalaya too difficult a word?
potatoaster: It’s supposed to be green bell pepper, not red.
AmanwhoMakadisUp: I always laugh at “Cajun spices”. Also only seasoning one side? Wtf is going on here? And again why don’t you brown the andouille first and then throw in the veggies? Also throwing on garlic first, what? Put your other veggies in and garlic in later, it burns so easily and is a powerful flavor. Some amateur shit going on here.