Needs no introduction - a favorite Creole one-pot of meat, tons of veggies, and rice


  • 6 strips of smoked bacon, chopped
  • about 1.5 pounds skinless boneless chicken, cut into small bite-sized pieces
  • 2 cups yellow onion, finely diced
  • 1 cup diced celery, finely diced
  • 3 whole bell peppers, finely diced
  • 2 tablespoons minced garlic
  • 1 6-oz can tomato paste
  • 2 cups chopped smoked andouille sausage, cut into small bite-sized pieces
  • 1 cup diced smoked ham (tasso)
  • 1 12-oz can of beer
  • 1 (10-ounce) can mild Ro-Tel (diced tomatoes and peppers), undrained
  • 1 cup chopped flat-leaf parsley
  • 1 cup diced green onion tops
  • 1 teaspoon cayenne pepper (see note)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2.5 cups uncooked long-grain white rice
  • 2.5 cups chicken stock


  1. Preheat oven to 375°F. Cut all the meats and veggies, open all the cans, measure all the spices - this dish has layers, but it comes together faster than veggies can be chopped.
  2. Fry the bacon in a dutch oven over low heat until done. Remove the bacon, reserve for later use.
  3. Add the chicken and brown thoroughly. Remove, reserve for later.
  4. In the same pot over medium-high heat, add the onions and bell peppers and celery. Cook until the onions turn translucent and start to brown.
  5. Add garlic, diced tomatoes, tomato paste, andouille, and ham. Sauté until the meats just begin to turn brown.
  6. Deglaze the pot with beer.
  7. Add the chicken, tomato paste, Ro-Tel, parsley and green onions, and seasonings.
  8. Add rice and bacon bits. Stir until rice is evenly coated with all the other good stuff. Add the chicken stock.
  9. Put the lid on the dutch oven. Bake for an hour undisturbed - don’t even think about opening the lid. At the end of an hour, remove from the oven and peek - if the liquid is mostly absorbed, put the lid back on and leave it alone on a trivet or cold stove for another 20-30 minutes before serving.


  • Basmati rice works if you can’t find Louisiana long-grained rice.
  • The chicken can be breasts, thighs, or a mix of the two.
  • No need to be picky about the type of beer. I tend to use a hoppy IPA.
  • The volume of veggies is approximate - don’t sweat adjusting it a bit.
  • If cooking for kids that don’t like spice, omit the cayenne pepper.
  • Serve with hot sauce.
  • Recipe fits in a 5.5 quart dutch oven