Begin by preparing the marinade. Combine the salt, garlic powder, paprika, black pepper, minced onion, cayenne, oregano, red pepper flakes, lemon juice, and olive oil in a medium bowl. Mix everything into a smooth paste. Place the chicken thighs into the marinade, turning them to ensure every piece is evenly coated. Set this aside while you prep your other ingredients.

Preheat your Dutch oven or oven-safe skillet over medium-high heat with 2 tablespoons of olive oil. Once the oil shimmers, add the andouille sausage slices in a single layer. Sauté for 3-4 minutes, flipping halfway, until they are browned and slightly crispy. Remove the sausage from the skillet and transfer it to a plate.

Using the same skillet, add the marinated chicken thighs skin-side down. Sear for about 2-3 minutes per side until the skin is golden and crispy, but don’t worry about cooking them all the way through at this stage. Like with the sausage, transfer the chicken to the plate and set it aside. Be sure to leave any browned bits in the bottom of the pot—that’s where the flavor lives!

Lower the heat to medium and add the chopped onion, jalapeño, and celery (known in Cajun cooking as the “holy trinity”). Sauté the vegetables for about 3 minutes until they soften and release their aroma. During this stage, sprinkle in the cayenne pepper, red pepper flakes, and a pinch of salt and black pepper to season the vegetables.

Pour the dry long-grain white rice into the skillet, stirring it with the vegetables. Cook for 1-2 minutes to toast the rice slightly. This step ensures the rice absorbs maximum flavor during the cooking process.

Slowly pour in the chicken stock, scraping the bottom of the pot to release any flavorful browned bits from earlier. Stir everything together until well combined. Bring the mixture to a gentle simmer.

Add the browned sausage slices and chicken thighs back into the pot. Be sure to include any juices that may have collected on the plate. Arrange the chicken on top, skin-side up, and nestle the sausage throughout the dish. Cover the pot with a lid or aluminum foil.

Transfer the covered pot to your preheated oven and bake at 350°F for 35 minutes. After 35 minutes, remove the cover and continue baking for another 10-15 minutes. This allows the rice to absorb all the liquid and the chicken skin to crisp up beautifully.

Once cooked, remove the pot from the oven and sprinkle the dish with sliced green onions and minced parsley for a fresh, colorful garnish. Serve hot and enjoy the deep, rich flavors!