Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.

Preheat your oven to 350°.

Season your chicken thighs with a couple of good pinches or salt and pepper, 1 teaspoon of the Cajun seasoning and the smoked paprika, and a drizzle of the olive oil. Rub into the chicken.

Place a large and deep Dutch oven or heavy bottom, oven safe pan (about 3 ½ to 4 quarts) over medium-high heat, and drizzle in about 1 to 2 tablespoons of olive oil. Once hot, add the chicken thighs in, skin-side down, and allow to sear for about 4 minutes per side, until golden-brown. Remove chicken from pan.

Wipe out the pan of any burned bits or too much oil, and add a small amount of olive oil in (about 2 teaspoons). Add in the sliced andouille sausage and caramelize it for about 4 minutes or so, until browned. Remove from pan.

Next, add in the diced onion, green bell pepper and celery, and saute for about 2 to 3 minutes, just until softened. Add in the rest of the Cajun seasoning, some salt and pepper, plus the garlic cloves, and stir until aromatic, about 30 seconds or so.

Stir in the tomato paste and the chicken base until smooth, then add in the diced tomatoes plus a pinch of two of salt and pepper, and stir to combine. Nestle into the pan the chicken thighs and then add in the andouille sausage, bring to a vigorous simmer, then place the pan into the oven, uncovered, for 50 minutes.

After 50 minutes, remove from oven, and carefully skim off any excess fat/grease you see on top. Sprinkle over the sliced green onion or chopped parsley, and serve with rice, or your favor side.