Directions:
- Saute the sausage in a Dutch oven over medium-high heat until lightly browned. Remove and set aside.
- Add the red pepper to the Dutch oven; saute 2 minutes. Add the celery, scallions, parsley, garlic, and thyme, stirring well. Cook another 3 minutes, then add the rice, still stirring. Add the chicken, combining well.
- Reduce heat to low and cook 5 minutes. Stir in the sausage, tomatoes, broth, bay leaves, salt, black pepper, and cayenne. Cover and cook 15 to 20 minutes or until the rice is done.
- Stir in the shrimp and lemon juice and cook until the shrimp are just done, another 3 to 5 minutes. Serve Warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 809.72 Kcal (3390 kJ) | ||
| Calories from fat | 509.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.67g | 87% | |
|---|---|---|---|
| Cholesterol | 153.1mg | 51% | |
| Sodium | 1321.1mg | 55% | |
| Potassium | 374.23mg | 8% | |
| Total Carbs | 50.3g | 17% | |
| Sugars | 1.93g | 8% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 23.61g | 47% | |
| Vitamin C | 41.6mg | 69% | |
| Iron | 2.9mg | 16% | |
| Calcium | 59.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 241.7 Kcal (1012 kJ) | ||
| Calories from fat | 152.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.91g | 87% | |
|---|---|---|---|
| Cholesterol | 45.7mg | 51% | |
| Sodium | 394.35mg | 55% | |
| Potassium | 111.71mg | 8% | |
| Total Carbs | 15.01g | 17% | |
| Sugars | 0.58g | 8% | |
| Dietary Fiber | 0.66g | 9% | |
| Protein | 7.05g | 47% | |
| Vitamin C | 12.4mg | 69% | |
| Iron | 0.9mg | 16% | |
| Calcium | 17.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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