Ingredients
1 ½ pounds boneless, skinless chicken thighs, trimmed of fat
9 ounces chicken Andouille sausage, sliced into rounds
1 cup chopped onions
1/2 cup chopped carrots
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3 cloves garlic, minced
1 cup low sodium chicken broth
1 14.5-ounce can diced tomatoes
3 ounces 1/2 a 6-ounce can tomato paste
1/2 cup tomato sauce
1 ¾ teaspoons Creole seasoning
Dash of cayenne pepper
3 scallions, chopped (for garnish)
3 cups cooked brown rice, for serving (optional)