2 lb. bone-in chicken thighs
1 lb. Andouille sausage, sliced into bite-sized pieces
1 large white onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
4 garlic cloves, minced
2 bay leaves
1-2 T. Gianni V’s Cajun Seasoning (or commercial cajun/creole seasoning)
1 tsp. dried thyme
1 tsp. dried oregano
2 c. basmati rice
2.5 c. chicken broth
Table salt and pepper
Adjust oven rack to middle position and heat oven to 350 degrees.
Pat chicken dry with paper towels and season with salt and pepper.
Heat enough oil to line the bottom of a Dutch oven over medium-high heat until just smoking. Add the chicken, skin side down and cook until browned, 6-10 minutes. Transfer to a large plate.
Add sliced Andouille and brown on both sides, 6-8 minutes. Transfer to plate.
Pour off all but 2 tablespoons fat from pot. Add onions and ½ teaspoon salt. Cook over medium heat, stirring often for 15 minutes. Add green pepper and celery. Cook for another 15 minutes until onions are deep brown and vegetables are soft.
Open a space in the middle of the pot and add more oil. Add garlic, Cajun seasoning, thyme and oregano. Stir until fragrant, about 30 seconds.
Stir in broth, scraping up any browned bits. Add chicken, skin side up, sausage and bay leaves and bring to a simmer. Cover and simmer gently for 20 minutes
Stir in rice. Cover, transfer pot to oven and cook, stirring occasionally, until chicken registers 175 degrees, rice is tender, and liquid has been absorbed, around 30 minutes.
Remove pot from oven and transfer chicken to cutting board. Remove bay leaves, cover pot and set aside. Let chicken cool slightly then shred into bite-sized pieces using 2 forks, discarding skin and bones.
Gently stir chicken into the rice, add salt and pepper to taste, cover and let stand until chicken is warmed through, about 5 minutes.