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Slice andouille into coins.
Slice chicken thighs into cubes, season with onion powder, garlic powder, paprika, salt, red chili flakes, and ½ tbsp of the cajun seasoning, mix in a bowl well.
In a skillet, cook andouille until crispy, and remove.
Add chicken to the skillet and cook through, remove.
Dice peppers, garlic, onion, and celery, add butter to skillet, melt, and add the trinity, add Worcestershire sauce and tomato paste to skillet, stir and cook until vegetables are soft.
Add rice, broth, 1 tbsp of cajun seasoning, reintroduce meat.
Mix well, put heat on low, put lid on skillet and let cook for 20-30 minutes.
Serve topped with scallions.