Directions:
- In a large pot, cover chicken with water and boil until tender, about 1 hour.
- Reserve stock - Discard skin and bones, cut meat into small pieces and set aside.
- In a heavy 4 quart pot, saute sausage - remove with slotted spoon and drain on paper towels.
- Pour off drippings, add oil to pot and saute green pepper, garlic, parsley, celery and onions 5 minutes.
- Chop tomatoes and reserve liquid.
- Add tomatoes with liquid, broth and green onions.
- Stir in tomato paste, spices and seasonings.
- Stir in rice.
- Add sausage and chicken, cover and cook 30-45 minutes over low heat, stirring occasionally.
- After most of the liquid has been absorbed by the rice, add shrimp and cook until shrimp are pink, 5-10 minutes.
- May be made ahead and reheated before serving - Freezes well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.06 Kcal (1696 kJ) | ||
| Calories from fat | 216.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.05g | 37% | |
|---|---|---|---|
| Cholesterol | 147.84mg | 49% | |
| Sodium | 1704.23mg | 71% | |
| Potassium | 338.06mg | 7% | |
| Total Carbs | 30.61g | 10% | |
| Sugars | 2.24g | 9% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 17.85g | 36% | |
| Vitamin C | 28.2mg | 47% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 6.2mg | 34% | |
| Calcium | 56mg | 6% | |
| Amount Per 100 g | |||
| Calories | 180.51 Kcal (756 kJ) | ||
| Calories from fat | 96.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.72g | 37% | |
|---|---|---|---|
| Cholesterol | 65.89mg | 49% | |
| Sodium | 759.49mg | 71% | |
| Potassium | 150.66mg | 7% | |
| Total Carbs | 13.64g | 10% | |
| Sugars | 1g | 9% | |
| Dietary Fiber | 0.98g | 9% | |
| Protein | 7.95g | 36% | |
| Vitamin C | 12.6mg | 47% | |
| Vitamin A | 0.4mg | 30% | |
| Iron | 2.8mg | 34% | |
| Calcium | 25mg | 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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