Ingredients

The following ingredients have 4 Servings
  • 1 lb large shrimp (tail on, peeled and deveined)
  • 1 lb boneless chicken breasts (diced (See Note 1))
  • 1/2 lb andouille sausage ((See Note 2))
  • 3 tbsp vegetable oil
  • 3 tbsp all purpose flour
  • 1 cup white onion (diced)
  • 1 cup green bell pepper (diced)
  • 1 cup celery (diced)
  • 1 cup green onions (diced)
  • 3 cloves garlic (minced)
  • 16 oz can crushed tomatoes
  • 2 tsp Creole seasoning
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 cup uncooked long grain rice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne powder (optional)
  • 4 cups chicken stock (or more if needed for desired consistency)
  • 1/2 cup chopped green onions (optional)

Instruction

  • Sear the sliced sausage in a stock pot or large saucepan. Brown on both sides and remove from pan. Set aside.
  • Make a light brown roux. Heat the oil in the stock pot or large saucepan over medium heat. Add the flour, and cook, stirring constantly, until lightly browned.
  • Add the onion, green bell pepper, celery, green onions and garlic. Cook, stirring for several minutes.
  • Add sausage and chicken and stir. Add the tomatoes, Cajun/Creole seasoning, thyme, oregano and bring to a boil. Stir in the uncooked rice and season with salt, pepper and add the broth or water.
  • Reduce heat to low, and simmer, uncovered, about 25 minutes. Stir occasionally. Add the shrimp and stir. Simmer another 10 minutes longer until shrimp are pink and sauce has thickened, but is still slightly soupy.
  • Serve in bowls and garnish with chopped green onions.