4 (14.5-ounce) cans chicken broth 1 cup water 1 onion, chopped 11/2 tablespoons lard 1 tablespoon butter 1 package linguiça sausage, chopped 1 tablespoon dried garlic 1 (14.5-ounce) can petite diced
tomatoes, drained 2 cups Arborio rice 1/4 teaspoon dill 1/2 teaspoon paprika 1/8 teaspoon dried thyme 1/2 teaspoon dried parsley 1/2 tablespoon Weber N’Orleans
Cajun seasoning 11/2 cups cooked shredded chicken
Bring chicken broth and water to a simmer in a large pot. In a separate large pan, sauté onion in lard and butter over medium heat until translucent. Add the sausage and cook until browned. Reduce heat to low. Add garlic and cook for 1 minute, stirring constantly. Add tomatoes and rice and cook for a few minutes, stirring often. Add a cup of the heated broth, as well as the dill, paprika and thyme. As the liquid is absorbed, add in 3/4 to 1 cup more at a time, stirring often until it is absorbed again. With the last cup of broth stir in the parsley, Cajun seasoning and shredded chicken. Remove from heat and allow the chicken a little time to warm through. If you prefer a spicier dish, increase the N’Orleans Cajun seasoning.