Huntington's Kitchen





  • 1 lb chicken thighs, cut into cubes
  • 1 lb of sausage
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 stalks of celery, diced
  • 3 cloves of garlic, chopped
  • 1 15 oz can of diced tomatoes
  • 2-3 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 cups rice
  • 3 cups chicken stalk
  • 2 tablespoons oil


  1. Place a large pot or Dutch oven over medium high heat and add the oil. Once the oil is hot add the sausage and cook for 2 minutes. Then add the chicken to the pot and cook for 6-8 minutes. Then remove the chicken and sausage from the pot.
  2. Add the onions, peppers, and celery to the pot and cook for about 5 minutes, add the garlic part way through. Add the chicken and sausage, thyme, oregano, Cajun seasoning, bay leaves, Worcestershire sauce, broth and diced tomatoes.  Stir to combine everything.
  3. Bring it to a boil and turn it down to a simmer and add the rice and cook for 30-40 minutes or until the rice has absorbed all the liquid.