In a 6-quart Dutch oven, over medium high heat. Brown your andouille sausage. Once your sausage has rendered some of it’s fat, add your onions and peppers.

Cook your onions and peppers 4-5 minutes. Add Cajun seasoning to vegetables while they cook.

Stir in chicken and heat through. Once Chicken is heated through stir in rice.

Once rice is mixed in, add chicken stock. Bring to a boil, cover with a lid and reduce to a simmer. Cook for 15 minutes.

Remove from heat after 15 minutes. Allow to stand for 5 minutes then fluff with a fork and serve.

Garnish with green onions and hot sauce