Smoky andouille-style sausage, tender chicken thighs, and plump shrimp all simmer together in one pot with bell pepper, celery, and scallions for that classic Louisiana trio of flavor. A deeply spiced tomato base — built from tomato paste, smoked paprika, thyme, oregano, and a kick of cayenne — soaks into long-grain rice as it cooks, so every grain turns rich and savory. The shrimp go in at the end, nestled right into the rice, so they finish plump and just-cooked instead of rubbery. It's a satisfying, one-pot dinner with layers of Cajun-style flavor in every bite, and it's a great pick for a gluten free table since rice naturally carries the dish. Finish it with a scatter of fresh parsley and you've got a comforting, crowd-pleasing meal that doesn't skimp on heat or heartiness.
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Heat the garlic-infused oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the sausage slices in a single layer and cook, undisturbed, for 2–3 minutes until browned on the cut side, then stir and cook 1 minute more. Transfer the sausage to a plate and set aside.
Season the chicken pieces with 1/2 tsp of the salt and the black pepper. Add the chicken to the same pot in a single layer and cook over medium-high heat, stirring occasionally, for 4–5 minutes until opaque throughout with no pink remaining. Transfer to the plate with the sausage.
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