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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Ingredients:
cooking oil |
1/2 lb kielbasa |
1 cup chopped onion |
1 cup chopped bell pepper |
1 cup chopped green onion |
2 cloves garlic, minced |
1 (16 ounce) can whole tomatoes, drained,reserving liquid |
1 1/2 cups chicken stock, college inn |
1 teaspoon thyme |
1/4 teaspoon cayenne pepper |
1 teaspoon black pepper |
1 teaspoon salt |
1 cup converted rice |
1 1/2 tablespoons worcestershire sauce |
2 lbs peeled shrimp |
1/2 lb boneless cooked chicken, cubed |
Directions:
1. In a large pot, Dutch Oven, saute Kelbassa until lightly browned.
2. Remove from pot.
3. Saute onions, bell peppers, celery, green onions and garlic in meat drippings until tender.
4. Add tomatoes, thyme, pepper and salt.
5. Cook 5 minutes.
6. Stir in rice.
7. Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups.
8. Bring to a boil, reduce to simmer, add raw shrimp, chicken and kelbassa and cook uncovered stirring occasionally for about 30 minutes until rice and shrimp are done.
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