I diced chicken and tossed in seasoning, then toss chicken into hot pot, seared and then poured in some avocado oil to slightly fry it.

Add 1 tablespoon of olive oil to a large stockpot or Dutch oven set over medium-high heat. Add the sliced sausage and cook for approximately 1 minute per side. Remove to a clean plate and set aside. Note: If you are using raw sausage (i.e., non-smoked sausage), cook the sausage whole first. Once it’s cooked, remove it from the pan, let it rest, and then slice it before adding it to the pot.

Add the chicken to a large bowl and season with salt, pepper, and about 1 tablespoon of Cajun seasoning. Set the same pot used to sear the sausage over medium-high heat. Add 1 more tablespoon of olive oil and add the chicken. Cook, stirring occasionally, for 6-8 minutes or until it registers 165°F (75°C) with a digital meat thermometer. Transfer the chicken to a clean plate and set aside.

Add the last tablespoon of olive oil to the pot and set it over medium-low heat. Add the finely chopped onions, bell pepper, and celery, mixing well to combine. Cook for 8-10 minutes, stirring frequently, until softened.

Add the minced garlic, Cajun seasoning, salt, pepper, cayenne pepper (optional), Italian season, and red pepper flakes (optional). Mix well to combine and continue to cook for an additional minute.

Mix in the crushed tomatoes, Worcestershire sauce, white rice, and low-sodium chicken broth with the softened veggies. Mix well to combine. Bring to a boil, add shrimp then immediately reduce the heat to low and cover with a tight-fitting lid.

Cook for 15-20 minutes, then turn off and let sit for 10 more minutes

Remove from heat. Serve warm garnished with chopped parsley and green onion if desired. Refrigerate leftovers in a sealed container for up to 4 days. Enjoy!