Step-by-Step Instructions

1. Preparing the Ingredients:
   • Chopping Vegetables: Chop bell peppers, celery, and onion. Mince garlic.
   • Slicing Sausage: Slice the andouille sausage into 1/4-inch rounds.
   • Cutting Chicken: Cut chicken thighs into bite-sized pieces.
   • Preparing Shrimp: Peel and devein shrimp, and keep them refrigerated until needed.
2. Cooking the Sausage and Chicken:
   • Method: Heat a large stockpot or Dutch oven over medium heat. Add the sliced sausage and cook until browned. Remove the sausage and set aside. In the same pot, add the chicken pieces and cook until browned. Remove and set aside with the sausage.
3. Sautéing the Vegetables:
   • Method: In the same pot, add chopped onions, bell peppers, and celery. Sauté until vegetables are softened. Add minced garlic and cook for another minute.
4. Adding the Broth and Seasonings:
   • Method: Add chicken stock, diced tomatoes, Cajun or Creole seasoning, bay leaves, thyme, and oregano. Stir to combine.
5. Simmering the Soup:
   • Method: Return the sausage and chicken to the pot. Bring the soup to a boil, then reduce heat and let it simmer for about 30 minutes. Add the rice and continue to simmer until the rice is tender, about 20 minutes.
6. Finishing with Shrimp:
   • Method: Add the shrimp to the pot during the last 5 minutes of cooking. Cook until shrimp are pink and cooked through.