1
pound fresh shrimp (you can also use crabmeat or crayfish if you can get them)
2
links andouille sausage. If you prefer, use turkey or chicken andouille.
3
boneless, skinless chicken thighs (you can sub in about 2 cups leftover, cooked chicken diced up)
1
tablespoons olive oil, plus more if needed
1
nice large onion, diced
2
stalks celery, diced
2
fat garlic cloves, minced
1
teaspoon Turkish red pepper paste (I use this instead of bell pepper, but you don't need both. Also, if you don't already have this, just skip it)
2
tablespoons Cajun spice mix (see below)
2
teaspoons flour
2 1/2
cups low or no sodium added chicken stock
1 can
(14.5) ounces) diced, fire-roasted, no salt added tomatoes (if you can't find fire roasted, use regular)
1
cup medium grain brown rice or mekong flower rice, uncooked (I use Uncle Ben's in the orange bag for this. Lundberg's also has one.)
3
scallions, sliced
1 1/2 tablespoons
paprika
1 1/2 tablespoons
onion powder
1 1/2 tablespoons
garlic powder
2 teaspoons
kosher salt
1 teaspoon
chili powder
1 teaspoon
dried thyme
1 teaspoon
dried oregano
1 teaspoon
black pepper
1/4 teaspoon
dry mustard