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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I originally got this recipe from Anne Lindsay's Light Kitchen and tweaked it to my taste. It is delicious and always a hit. Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
2 onions, chopped |
2 cups celery, chopped |
1 sweet green pepper, chopped |
1 sweet red pepper, chopped |
5 hot italian sausages, cut into chunks |
2 boneless skinless chicken breasts, cubed |
3 garlic cloves, minced |
2 bay leaves |
2 teaspoons oregano |
1 teaspoon thyme |
1/2 teaspoon salt, black pepper |
1/4 teaspoon cayenne pepper |
1 (28 ounce) can diced tomatoes |
1 (7 1/2 ounce) can tomato sauce |
4 cups chicken stock |
2 1/2 cups long grain white rice |
1 lb medium raw shrimp, peeled |
1/2 cup green onion, chopped |
1/2 cup fresh parsley, chopped |
Directions:
1. In a large Dutch oven, melt butter over medium-high heat; cook onion, celery and garlic until softened. Add green and red pepper, bay leaves, oregano, thyme, salt, pepper and cayenne. Cook until all softened and remove from pot.
2. Add sausage to the pot and start to brown; add chicken. When they are starting to brown well, add vegetables back to the pot.
3. Add rice and stir well. Add tomatoes, tomato sauce and stock; bring to boil. Stir in shrimp.
4. Bake, covered in a 375 degree oven for 40 minutes or until rice is tender. Discard bay leaves.
5. Sprinkle individual servings with parsley and green onions.
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