2 tablespoons canola oil
1 pound andouille sausage links sliced
1 large onion chopped
1 red bell pepper finely chopped
2 stalks celery thinly sliced
2 chicken breasts skinless, boneless, cut into chunks
1 can (28 ounces) diced tomatoes
2 cups chicken broth
½ teaspoon dried thyme
2 teaspoons dried oregano
1 tablespoon Cajun seasoning
½ teaspoon cayenne pepper
1 pound shrimp 13-15 count
Add canola oil to your dutch oven on medium-high heat.
Add the sausage to the pan and cook until crisp and browned.
Remove the sausage and add in the onion, bell pepper, and celery.
Cook for 5-7 minutes, stirring every few minutes.
Reduce the heat and add the chicken, tomatoes, broth, thyme, oregano, cajun seasoning, and cayenne and cook, covered, for 15-20 minutes.
Add the shrimp and sausage, stir and cook for 3-5 minutes, uncovered, before serving.