Ingredients
- 2 tablespoon Creole Spice
- 2 tablespoon Peanut oil
- 1 andouille sausage (sliced into 1/4" slices)
- 4 chicken thighs (bone-in skin on)
- 1 spanish onion - medium, diced
- 1 jalapeno pepper (diced)
- 2 Cloves Garlic (smashed and minced)
- 2 celery stalks (diced)
- 1/2 cup chardonnay (for deglazing)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- 1 item salt
- 1 item pepper
- 1 cup rice (long grain, not cooked)
- 2 1/2 cup chicken stock
- 1 Sliced green onions for garnish
- 1 Minced fresh parsley for garnish
- 1 Hot Sauce
Instructions
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1
Generously apply cajun/creole spice blend to chicken thighs as a dry rub - do this 45 min before you cook them and let them sit in the fridge uncovered.
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2
Preheat oven to 350 degrees F.
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3
Add drizzle of Peanut oil to dutch oven and heat over MED-HIGH heat. Brown andouille sausage on both sides, then transfer sausage to a plate.
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4
Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.
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5
Transfer chicken to plate with the sausage. Remove black bits...
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6
Add Chardonnay to pan to deglaze.
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7
Lower heat to MED-LOW and add in chopped onion, garlic, jalapeno and celery. Saute for about 2-3 minutes, until softened.
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8
Add cayenne, red pepper flakes and salt and pepper and stir.
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9
Add rice and chicken stock, give it a stir, and let simmer for 1 minute.
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10
Nestle chicken thighs and sausage on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, then cover.
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11
Bake at 350 degrees for 35 minutes (covered).
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12
Remove cover and bake another 10-15 minutes, until liquid is absorbed into the rice.
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13
Garnish with Hot sauce, sliced green onions and minced parsley!