Step 1

Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.

Step 2

Preheat your oven to 350°.

Step 3

Season your chicken thighs with a couple of good pinches or salt and pepper, 1 teaspoon of the Cajun seasoning and the smoked paprika, and a drizzle of the olive oil. Rub into the chicken.

Step 4

Place a large and deep Dutch oven or heavy bottom, oven safe pan (about 3 1/2 to 4 quarts) over medium-high heat, and drizzle in about 1 to 2 tablespoons of olive oil. Once hot, add the chicken thighs in, skin-side down, and allow to sear for about 4 minutes per side, until golden-brown. Remove chicken from pan.

Step 5

Wipe out the pan of any burned bits or too much oil, and add a small amount of olive oil in (about 2 teaspoons). Add in the sliced andouille sausage and caramelize it for about 4 minutes or so, until browned. Remove from pan.

Step 6

Next, add in the diced onion, green bell pepper and celery, and saute for about 2 to 3 minutes, just until softened. Add in the rest of the Cajun seasoning, some salt and pepper, plus the garlic cloves, and stir until aromatic, about 30 seconds or so.

Step 7

Stir in the tomato paste and the chicken base until smooth, then add in the diced tomatoes plus a pinch of two of salt and pepper, and stir to combine. Nestle into the pan the chicken thighs and then add in the andouille sausage, bring to a vigorous simmer, then place the pan into the oven, uncovered, for 50 minutes.

Step 8

After 50 minutes, remove from oven, and carefully skim off any excess fat/grease you see on top. Sprinkle over the sliced green onion or chopped parsley, and serve with rice, or your favor side.