Cajun and Creole spices are front and center in this savory dish. We start with maque choux, a medley of corn, red and green bell peppers, celery, onions, and garlic, and roast it with bold Creole-style seasonings. Braised shredded chicken thighs are piled over top and smothered with a rich Creole tomato sauce. It’s served with a side of Cajun brown rice studded with chicken andouille sausage, tomatoes, and bell peppers, which pairs perfectly with the chicken.

Ingredients: water, chicken thighs, celery, onions, roasted corn, brown jasmine rice, green bell peppers, diced tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), red bell peppers, fire roasted diced tomatoes (tomatoes, tomato juice, sea salt, calcium chloride, citric acid), chicken andouille sausage (chicken raised without antibiotics, water, contains 2% or less of: spices, parsley, crushed red pepper, paprika, extract of rosemary, onions, garlic, salt, vinegar), garlic, roasted garlic oil (olive oil, garlic), olive oil, green onions, unsalted butter (pasteurized cream, natural flavorings), roasted chicken stock base (chicken stock, roasted chicken stock, mirepoix stock (made of carrot, celery and onion stocks, dried chicken stock, salt, gelatin, water, white wine)), toasted garlic powder, sea salt, black pepper, granulated onion, smoked paprika, paprika (paprika and silicon dioxide (added to make free flowing)), italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil), granulated garlic, dried parsley, cayenne pepper, xanthan gum, chili powder (chili peppers, paprika, salt, herbs, spices, garlic, oleoresin paprika (for color), and less than 2% silicon dioxide (to prevent caking)), white pepper, dried oregano, dried basil, dried thyme