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Using a chopper, dice onion, celery, red pepper and garlic cloves. Coarsely chop. Set aside.
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In a large pan (I use my wok!), heat a tablespoon of canola oil over medium-high heat. Add sliced chicken and cook until no longer pink. Remove from pot.
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Add chopped veggies into the pan, adding more canola oil, if necessary. Cook 4-5 minutes until softened.
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Season with thyme, onion powder, paprika and Cajun spice. Add sliced sausage.
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Spoon tomato paste into mixture and stir to heat up. Add stock, rice and entire can of fire roasted tomatoes.
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Bring to a bubble, then lower heat to low. Cook for 15 minutes, stirring occasionally. Check rice to ensure cooked through. If not, cook 3-4 more minutes.
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Add shrimp to cook quickly in the end, about 4 minutes.
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Sprinkle with green onion and stir.
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Serve in a bowl with extra green onions and hot sauce. It's great to dunk french or corn bread into the bowl.