Ingredients
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1
|
lb
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andouille sausage, sliced into 1-inch pieces
|
|
2
|
Tbsps
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vegetable oil
|
|
1
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cup
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sliced celery
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|
1
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cup
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onion, chopped
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|
1
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cup
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chopped bell pepper
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|
2
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tsps
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garlic, minced
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|
2
|
cans
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(14 1/2 oz.) diced tomatoes
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|
3
|
cups
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chicken broth
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|
1
|
cup
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Blue Ribbon® White Rice
|
|
2
|
tsps
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Creole seasoning
|
|
1
|
tsp
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salt
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|
1/2
|
tsp
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dried thyme leaves
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|
1/4
|
tsp
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freshly ground black pepper
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|
1/8
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tsp
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ground red pepper (cayenne)
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|
1
|
|
bay leaf
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2 1/2
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cups
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cooked and cubed chicken
|
|
1
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lb
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medium raw shrimp, peeled and deveined
|
|
|
|
hot pepper sauce (optional)
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Cooking Directions
In Dutch oven, cook sausage over medium high heat, turning occasionally, until browned. Set aside.
In same pot add oil, celery, onion, bell pepper and garlic. Cook stirring frequently over medium heat until vegetables are softened. Add tomatoes, chicken broth, rice, Creole seasoning, salt, thyme, black pepper, cayenne pepper and bay leaf. Bring to a boil. Reduce heat to low and cook until rice is tender.
Add reserved sausage, chicken and shrimp. Continue cooking until shrimp turn pink. Serve with hot pepper sauce.