This hearty one-pot stew brings together tender chicken thighs, smoky andouille sausage, and plump shrimp simmered with the holy trinity of onion, bell pepper, and celery. Cajun seasoning, smoked paprika, and a touch of cayenne build layers of warm, smoky heat, while diced tomatoes and rich chicken broth turn the long-grain rice tender and deeply flavorful as it cooks right in the pot. Everything simmers together until the rice soaks up all that spiced, savory liquid and the shrimp turn pink and juicy, making this a true one-pot comfort meal. A finishing scatter of green onions and fresh parsley adds brightness to balance the bold spice. It's the kind of stew that tastes like it's been simmering all day, and it's a solid pick for a gluten free dinner rotation.
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Season the chicken pieces with 1/2 tsp of the salt and 1/4 tsp of the black pepper. Heat 1 tbsp of the vegetable oil in a 6-quart Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chicken in a single layer and cook, undisturbed, for 3–4 minutes until the underside is golden brown, then stir and cook 2 minutes more until opaque throughout with no pink at the center. Transfer to a plate and set aside.
Add the remaining 1 tbsp oil to the pot. Add the andouille sausage slices and cook over medium-high heat for 3–4 minutes, stirring occasionally, until the cut sides are browned and the fat has rendered. Transfer to the plate with the chicken.
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