Yolanda's Cajun Dirty Rice |
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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 8 |
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Ingredients:
2 bone-in chicken breasts, cooked and shredded |
salt and freshly ground black pepper |
1/2 pound(s) ground chuck |
1/2 pound(s) ground pork sausage |
1/4 cup(s) oil |
1/2 cup(s) chopped onions |
1/4 cup(s) chopped green bell pepper |
1/4 cup(s) chopped red bell pepper |
1/4 cup(s) chopped celery |
1/4 cup(s) chopped italian parsley |
1 finely chopped shallot |
2 clove(s) garlic, finely chopped |
3 cup(s) chicken broth, plus more if needed |
10 3/4 can(s) condensed cream of mushroom soup |
1 small can(s) (about 14 ounces) diced tomatoes |
8 ounce(s) mushrooms, sliced or chopped |
2 tablespoon(s) fresh thyme, chopped |
2 tablespoon(s) fresh sage, chopped |
2 cup(s) long-grain rice |
1 teaspoon(s) lawry's seasoning salt |
Directions:
1. Heat oven to 400 degrees. Season chicken breasts with salt and pepper. Bake in oven until cooked through, or internal temperature reaches 165 degrees, 35 to 45 minutes. Reduce oven temperature to 350.
2. Let chicken cool, then discard skin and bones. Shred the meat and set aside.
3. In a large skillet, brown the beef and sausage; drain and place in a 4-quart casserole dish with the shredded chicken.
4. Meanwhile, heat oil in large skillet and saute onions, bell peppers, celery, parsley, shallots and garlic until slightly softened, about 5 minutes. Add to casserole. Stir in 3 cups broth, soup, tomatoes, mushrooms, thyme and sage. Add rice, about 2 teaspoons salt and 1 teaspoon pepper and the seasoning salt; stir until evenly distributed. Cover casserole and bake at 350 degrees for 1 hour. Check after 45 minutes, and if rice seems a little dry, add up to 1 more cup chicken broth.
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