Ingredients
- 1/4 cup oil
- 8 skinless chicken thighs
- 1 pound Andouille sausage or 1 pound Chorizo sausage, cut into 1/4 inch slices, (I use Chorizo)
- 1 tablespoon Tony Chachere's Creole Seasoning
- 2 teaspooons salt
- 2 large onions, chopped
- 2 large celery ribs, chopped
- 1/2 cup bell pepper, chopped
- 3 garlic cloves, chopped
- 1 (14 1/2 ounce) can diced Rotel tomatoes, whith chilis, such as Ro-Tel
- 1 (8 ounce) can tomato sauce
- 1 teaspoon salt
- 1/2 pound fresh shrimp, cleaned and shells off
- 2 tablespoons parsley, chopped
- 2 tablespoons green onion tops, chopped
- 2 cups rice, cooked
- 4 cups chicken stock
How to Make
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Step 1: Cook the rice using the chicken stock as the liquid, following directions on bag or box of rice. Set aside.
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Step 2: Heat oil in a large thick pot on medium-high heat.
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Step 3: Add chicken thighs, brown on all sides, and cook about 10-15 minutes.
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Step 4: Add sausage, half the Tony's seasoning, and salt. Cover, lower heat, and cook until chicken is done, about 15 minutes.
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Step 5: Remove chicken and sausage, and drain all except 1/3 of the drippings from the pot.
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Step 6: Add onions, celery, bell pepper and garlic, and saute until tender.
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Step 7: 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.
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Step 8: Add shrimp, parsley, and green onion tops, cooking an additional 5 minutes, covered.
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Step 9: Fold in cooked rice,and simmer about 10 minutes.
We hope you enjoy this recipe!
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