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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 1 |
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This recipe is very easy and my whole family loves it. Even my picky son who is 12. It has a little bit of spice but you can add more easily at the table. If you are on a budget you can leave out the shrimp and it still tastes just as good. Ingredients:
1 (8 ounce) can shoe peg corn |
1 lb hot italian sausage link, sliced thin |
1 1/2 lbs chicken breasts, diced |
1 green pepper, diced |
1 red pepper, diced |
1 (32 ounce) carton chicken stock |
1 cup water |
3 stalks celery, diced |
1 medium red onion, diced |
3 cups minute brown rice |
1 (12 ounce) can red beans, drained and rinsed |
3 teaspoons tony cachers spice n' herbs |
1 lb shrimp, peeled and deveined |
5 garlic cloves, minced |
5 tablespoons extra virgin olive oil |
Directions:
1. In a large skillet saute Celery and onion till half way tender in oil, then add minced garlic and cook till translucent. Add Sausage and cook till 3/4 done then add chicken and cook till white in color. Cook over medium heat.
2. Now add peppers, chicken stock, water, rice, corn, beans and Tony's spices. Stir just till rice is coated in liquid. Cover and let simmer for 45 minutes. When there is 15 minutes left add the shrimp.
3. Eat with your favorite crusty bread.
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