Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons vegetable oil
  • 4 boneless chicken thighs (cubed)
  • 3/4 pound shrimp (peeled and deveined)
  • 1/2 pound smoked sausage (cut into 1/4 inch slices, (traditionally Andouille))
  • 1 bell pepper (diced)
  • 1 cup diced celery
  • 1 medium onion (diced)
  • 3 green onions (chopped)
  • 3 cloves garlic (diced)
  • 1 cup diced canned tomatoes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 bay leaves
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Creole seasoning (we prefer Tony Chachere's Original)
  • 1 teaspoon smoked paprika
  • cayenne pepper (to taste, optional)
  • 1½ cups converted rice
  • 2 cups chicken stock
  • 2 Tablespoons chopped fresh parsley (optional, for garnish)

Instruction

  • Heat oil in large dutch oven over medium heat.
  • Add chicken and sausage and cook, stirring, about 8-10 minutes or until chicken is done.
  • Add onions and continue cooking and stirring for about 8 minutes.
  • Add celery and cook, stirring another 2-3 minutes.
  • Add bell pepper and garlic and cook, stirring about 8 minutes.
  • Add rice, stock, tomatoes and all seasonings. Bring to a boil and then reduce heat to low, Cover and simmer for 15 minutes.
  • Add shrimp and green onions and stir. Cover. If shrimp are medium size the heat can be turned off and allowed to sit for 5 minutes, covered. If shrimp are large, allow to cook, covered for 2-3 minutes and then turn heat off and allow to sit another 2-3 minutes.
  • Before serving remove bay leaves and garnish with parsley, if desired.