Step 1

Add oil to a large pot or Dutch oven over medium-high heat. When the oil is hot, add the bell pepper, onion, celery and garlic to the pot. Cook until fragrant, about 3 minutes.

Step 2

Add the chicken, andouille, and tomato paste. Stir the mix with the other ingredients and break up the tomato paste.

Step 3

Add the white rice and stir until lightly toasted.

Step 4

Stir in the chicken broth, diced tomatoes, Cajun seasoning, and bay leaf.

Step 5

Cover, and let it cook over low heat for 30 minutes, or until rice is cooked through and the liquid has been completely absorbed.* Stir every 10 minutes or so to prevent the rice from sticking to the bottom of the pan.

Step 6

Serve hot!