Serves 8
Ingredients
- 1/2 lb large shrimp tail on, peeled and deveined [optional]
- 1/2 lb boneless chicken breasts diced
- 1 lb andouille sausage
- 1 large white onion diced
- 1 bell peppers diced
- 1 cup celery diced
- 1 cup green onions sliced
- 3 cloves garlic minced
- 16 oz crushed tomatoes
- 1 tablespoon Cajun/Creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup uncooked long grain rice (parboiled)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups chicken stock or more if needed for desired consistency
Directions
- Sear the sliced sausage in a stock pot or large saucepan. Brown on both sides and remove from pan. Set aside.
- Sear the diced chicken in the sausage drippings. Brown on both sides and remove from pan. Set aside.
- Add the onion, bell pepper, celery and garlic. Cook, stirring for several minutes.
- Add sausage and chicken. Stir in the uncooked rice, season with salt and pepper and saute for 5-10 minutes.
- Add the tomatoes, Cajun/Creole seasoning, thyme, oregano and chicken stock. Bring to a boil.
- Reduce heat to low, and simmer, uncovered about 25 minutes. Stir occasionally.
- Add the shrimp and stir (optional)
- Stir in sliced green onions. Simmer another 10 minutes longer (until the shrimp are pink) and the sauce has thickened but is still slightly soupy.
