Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth (substitute vegetable broth for a lighter option)
- 1 can (14.5 oz) diced tomatoes, drained
- 2 teaspoons Cajun seasoning (adjust to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped (for garnish)
- Cooked white rice or crusty French bread, for serving
Instructions
- Start by prepping all your ingredients—chop the peppers and onion, mince the garlic, and cut the chicken into bite-sized pieces. I find that having everything ready before you start cooking makes the process smooth, just like Mama Lou used to say, “Preparation is the secret ingredient.”
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning them lightly with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside. This step locks in those juicy flavors that make the dish so comforting.
- In the same skillet, add the butter and sauté the diced onions and bell peppers until soft and fragrant, about 5 minutes. The colors remind me of the vibrant Mardi Gras celebrations Mama Lou loved—each hue telling its own story.
- Add the garlic and cook for another minute until aromatic.
- Stir in the Cajun seasoning, smoked paprika, oregano, thyme, and cayenne pepper. Let the spices toast gently to release their full flavor, about 1-2 minutes. This is the heart of the dish, where the magic happens.
- Pour in the chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the sauce to thicken and flavors to meld beautifully.
- Return the cooked chicken to the skillet, stirring to coat with the sauce. Cook for another 3 minutes.
- Add the shrimp, cooking until they turn pink and opaque, about 4 minutes. Be careful not to overcook—this part always reminds me of Ouma’s careful watch over the stove, making sure nothing was rushed.
- Taste and adjust seasoning with salt, pepper, or extra Cajun spice if desired.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
