Step 1

Season the chicken thighs on both sides with Tony’s Creole, smoked paprika, onion powder, garlic powder, and Italian seasoning. Set them aside.

Step 2

Slice smoked sausage on the diagonal! (I used half of my sausage link pictured). Place the sliced sausage in a pan with olive oil and brown the sausage for a few minutes on each side. Once the sausage is browned, remove it from the pan onto a plate. Set it aside.

Step 3

In the SAME PAN, add in the seasoned chicken thighs and cook them for 5 minutes on each side until they are browned (you aren’t cooking through; just browning). Then remove the chicken from the pan onto a plate. Set it aside.

Step 4

In SAME PAN add chopped celery, onion, bell pepper, and sauté until golden (mop up some of the oil). Next, add chopped garlic and sauté another minute or until golden. Add & sauté tomato paste for a minute or so. Then add in chicken base and sauté that for another minute.

Step 5

Deglaze the pan with the white wine and let alcohol burn out for a couple minutes. Then, add in the lemon juice, Slap Ya momma seasoning, a couple shakes of Louisiana hot sauce, and salt & pepper!

Step 6

Add rice and sauté a couple minutes, then add in water, and bring to boil. Once it’s boiling lower to a simmer. Now, nestle in the sausage and add the chicken on top with all its juices. Cover with the lid and bake it in the oven at 400°F for about 40 minutes! Enjoy!