1 tablespoon canola oil

4 skinless, bone less chicken thighs (about 1.5 pounds), cubed

Coarse kosher salt and freshly ground black pepper

6 ounces andouille sausage, sliced

1 1/2 tablespoon Ugly Stew’s Snakebite 46 (more or less depending on preference)

1 medium sweet onion, chopped

1 red bell pepper, chopped

2 garlic cloves, very finely chopped

1 1/2 cups raw long-grain rice

1 (8 ounce) can tomato sauce

2 cups chicken stock or broth

1 pound large shrimp, peeled and deveined

1. Preheat the oven to 350

2. Season the chicken with salt and pepper on both sides. Let stand for 5 minutes. Heat the oil in a 12-inch cast iron skillet or dutch oven over medium-high heat until shimmering. Add chicken to the hot oil. Cook until browned on both sides. 3 to 5 minutes total. Remove to a plate.

3. Add the andouille and cook, stirring occasionally, until the meet starts to brown and render fat, about 3 minutes. Add Ugly Stew’s Snakebite and stir to combine. Add the onion and bell pepper; cook, stirring occasionally, until the vegetables start to color, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato sauce and stock and bring to a boil. Return the seared chicken thighs to the skillet and nestle them, without crowding, into the rice. Transfer to the oven and bake, uncovered, for 30 minutes.

4. Add the shrimp and stir to combine. Continue to bake, uncovered, until the rice s tender, the shrimp are opaque, and the juices of the chicken run clear when pierced with the tip of a knife, signifying the chicken is done, about 10 minutes. Remove the skillet from the oven to cool slightly. Serve immediately.

Serves 4 to 6