Cajun Skillet Rice with Shrimp and Chicken

If you don't feel like devoting an entire afternoon to making gumbo this is a lot quicker and has the same flavors.  

I don't always remember to take photos of my food...but when I do, it's mostly eaten! 

Cajun Skillet Rice with Shrimp and Chicken
Serves 4
Cook in a rice cooker:

• 1 cup white rice, uncooked
• 2 cups chicken broth

Cook:

• 1 pound boneless, skinless chicken thighs, cut into 1 inch pieces
• 2 1/2 teaspoons kosher salt, divided 2 and 1/2 teaspoons
• 1 teaspoon black pepper, divided 1/2 and 1/2 teaspoons
• 2 tablespoons vegetable oil

Add:

• 3/4 cups yellow onion, chopped
• 1 cup green bell pepper, chopped
• 2 cloves garlic, minced 

Add:

• 1 cup okra, sliced
• 1/2 pound medium, raw shrimp, peeled and deveined
• 1/4 teaspoon ground red pepper

Add:

• 1/2 can of diced tomatoes, or 3 plum tomatoes, diced
• 2 green onion, sliced

Cook rice with the chicken broth in a rice cooker.  Once it's done spread on a baking sheet to cool.

Season chicken with 2 teaspoons of kosher salt and 1/2 teaspoon of pepper.  Heat the oil on a skillet of medium-high heat.  Add chicken and cook until browned, stirring occasionally. Add onion, bell pepper, and garlic. Cook for about 5 minutes until the vegetables are soft.

Increase the heat to high.  Stir in rice, okra, shrimp, red peppers, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook stirring often for four minutes until shrimp is pink and rice is warm. 

Stir in tomatoes and cook for 5 more minutes or until the tomatoes are heated. Remove from heat and serve with green onions sprinkled on top.