8 ounces boneless chicken thighs chopped
3 tablespoons olive oil divided
2 tablespoons Cajun Seasoning Blend
1 small yellow onion chopped
1 medium stalk of celery sliced
1 medium red pepper chopped
4 3-ounce Andouille sausage links sliced into 1/2 inch slices
1 tablespoon minced dried garlic
1 tablespoon smoked Spanish Sweet Paprika
1 can undrained diced tomatoes
2 cups cauliflower rice or cooked white rice
1 tablespoon Tabasco or other hot sauce
1 tablespoon dried parsley
salt and pepper to taste
Preheat the oven to 375°F and line a baking sheet with foil or preheat air fryer to 370°F. Toss the chicken with 1 tablespoon olive oil, salt, and pepper then place on the baking sheet and sprinkle with 1 tablespoons Cajun seasoning. Bake for 22 to 25 minutes until cooked through in conventional oven or 13 minutes in air fryer then set aside to cool.
Heat the remaining 2 tablespoons of oil in a deep skillet over medium-high heat. Add the onion and cook for 3 to 4 minutes then stir in the celery and red pepper – sauté for 6 to 8 minutes until tender.
Stir in the sliced sausage along with the garlic and paprika then cook for 2 minutes. Stir in the tomatoes and cooked rice or cauliflower rice and cook for 4 to 5 minutes until the rice is tender. Add the cooked chicken then stir in the remaining 1 tablespoon Cajun seasoning along with the Tabasco sauce and the dried parsley.
Cook until just heated through then spoon into bowls to serve.