Dice the chicken, slice the smoked sausage, chop the onion, bell pepper, and celery.
Peel and devein the shrimp. In a large pot or Dutch oven, brown the chicken and sausage over medium-high heat.
Add chopped onion, bell pepper, celery, and minced garlic. Sauté until vegetables are tender. Stir in Cajun seasoning, thyme, oregano, salt, and pepper.
Add the rice to the pot and stir to coat with the spices. Pour in the chicken broth and diced tomatoes. Bring to a simmer. Reduce heat to low, cover, and simmer for about 20-25 minutes, or until rice is cooked.
Add the shrimp to the pot and cook until they turn pink.
Enjoy
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