Some kinda wonderful it is to throw things together in one big pot for supper!

This recipe is so perfect for those late nights. It is quick and doesn’t require a lot of stove time.

Rooting from the Lowcountry of South Carolina, this dish is a staple in many households in the South!

Ingredients

• 6 ounces Cajun smoked sausage, diced
• 1 1/2 pounds skinned and boned chicken thighs, cubed
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 cup chopped sweet onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 2 garlic cloves, minced
• 3 cups organic vegetable broth
• 4 cups firmly packed chopped fresh collard greens
• 2 cups uncooked basmati rice
• 1/2 teaspoon dried crushed red pepper

Directions:

1. Preheat oven to 350°. Cook sausage in a Dutch oven over medium-high heat, stirring often, 5 to 7 minutes or until browned. Remove sausage using a slotted spoon; reserve drippings in Dutch oven. Drain sausage on paper towel.
2. Sprinkle chicken with salt and pepper and a sprinkle of Cajun seasoning. Add oil to hot drippings in Dutch oven, and cook chicken in hot drippings over medium-high heat, stirring occasionally, 8 to 10 minutes or until done. Add onion and next 3 ingredients. Cook, stirring often, 5 to 7 minutes or until onion is tender. Stir in broth, next 3 ingredients, and sausage
3. Bring mixture to a boil over medium-high heat. Remove from heat; cover.
4. Bake pilau at 350° for 20 to 25 minutes or until liquid is absorbed, stirring halfway through. Serve pilau immediately.

Tips: This will serve up to 8 people heartily. You can always double or triple the recipe if your heart desires!