By Chef Matthew Fairma

Ingredients

• 2 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tbsp ketchup
• 2 tsp Louisiana seasoning, divided
• 1 1/2 cup white rice
• 2 tbsp extra-virgin olive oil
• 1 lb boneless, skinless chicken thigh. Trimmed and cut into 1in pieces
• 8 oz chicken andouille sausage, sliced 1/4 in thick
• 1 green bell pepper
• 4 scallions, white and green parts separated and sliced thin

Directions

• Combine Worcestershire sauce, tomato paste, ketchup, and 1/2 tsp of Louisiana seasoning in a bowl and set aside.
• Bring 3 quarts of water to a boil in a large saucepan over high heat. Add rice and cook for about 12 minutes, stirring occasionally. Drain the rice in a mesh strainer, then rinse.
• Heat oil in a non-stick skillet until just smoking. Add chicken, sausage, bell pepper, scallion whites, and remaining Louisiana seasoning. Cook for 8-10 minutes, stirring occasionally.
• Add rice and Worcestershire mixture to the skillet and cook until mixture is heated through and fully combined (5min.)
• Stir in scallion greens and serve