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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Chicken, shrimp, spicy sausage, rice... yummy! From The Essential Rice Cookbook published by Borders. Add cayenne pepper to taste, this is not super spicy. Ingredients:
1 tablespoon paprika |
1 teaspoon dried basil |
1 teaspoon dried thyme |
2 teaspoons garlic powder |
1 teaspoon onion powder |
1 teaspoon ground white pepper |
1/2 teaspoon dried oregano |
2 serrano peppers, minced (keep the seeds) |
1 onion, minced |
2 celery, stalks chopped |
1 bell pepper, chopped (keep the seeds) |
3 tablespoons canola oil |
1 lb chicken breast, cut into chunks |
3 spicy cajun sausages, cut into large coins |
2 bay leaves |
1 teaspoon hot sauce (tabasco, or tapatio, or franks, etc) |
1 (12 ounce) can chopped tomatoes |
1 cup long-grain white rice |
4 cups chicken broth |
1 lb raw shrimp, peeled and de-veined |
Directions:
1. Combine the dried spices, the serrano peppers, the onion, the celery, and the bell pepper in a bowl. Leave the seeds with the peppers! Mix and set aside.
2. Heat chicken stock to boiling while completing the next steps.
3. Heat oil in a large, deep, thick-bottomed sauce pan. Fry the sausage coins over medium heat until fully cooked. Remove, leaving as much oil as possible.
4. Heat sauce pan to very hot, sear the chicken, then reduce heat to medium and fry until cooked through. Remove, leaving as much oil as possible.
5. Add veggie mixture to the sauce pan and fry until the onions and peppers begin to brown. Add bay leaves and Tabasco and fry for about 2 minutes. Add chopped tomatoes and fry for about 2 minutes.
6. Add sausage and chicken back to the saucepan. Add the rice and stir to coat each grain. Add boiling stock. Do NOT stir anymore!
7. Simmer uncovered for 25-30 minutes, or until moisture has been absorbed and rice is tender. Add the shrimp, cover the sauce pan, and let it rest (and steam the shrimp) for 10 minutes.
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