October 14, 2011
"My son, Dan, made this recipe for a social I was having with my cooking and recipes group at my house, and everyone loved it. Some said it was the best they had ever had. I had some, and couldn't leave it alone. It really is incredibly delicious. Try it and see for yourself! "
- Serving Size: 1 (664.1 g)
- Calories 749.5
- Total Fat - 42.6 g
- Saturated Fat - 13.3 g
- Cholesterol - 79.8 mg
- Sodium - 1868.1 mg
- Total Carbohydrate - 59.9 g
- Dietary Fiber - 8.7 g
- Sugars - 10.4 g
- Protein - 33.9 g
- Calcium - 282.2 mg
- Iron - 5 mg
- Vitamin C - 70.6 mg
- Thiamin - 0.5 mg
Cook the rice using the chicken stock as the liquid, following directions on bag or box of rice. Set aside.
Heat oil in a large thick pot on medium-high heat.
Add chicken thighs, brown on all sides, and cook about 10-15 minutes.
Add sausage, half the Tony's seasoning, and salt. Cover, lower heat, and cook until chicken is done, about 15 minutes.
Remove chicken and sausage, and drain all except 1/3 of the drippings from the pot.
Add onions, celery, bell pepper and garlic, and saute until tender.
Stir in tomato with chilis, tomato sauce, the rest of the Tony's seasoning and salt, and returned chicken (de-boned), and sausage to the pot. Cover, and simmer about 10 minutes.
Add shrimp, parsley, and green onion tops, cooking an additional 5 minutes, covered.
Fold in cooked rice,and simmer about 10 minutes.
Tips & Variations
No special items needed.