Yields1 Serving
1 lb. Andouille sausage, sliced
1 large onion, diced
1 large green pepper, diced
1 serrano or jalapeno pepper, finely chopped
3 stalks celery with leaves , diced
Salt & pepper
3 cloves garlic, minced
1 tbsp. flour
1 quart fire-roasted tomatoes with juice
1 pint chicken broth
1/2 tbsp. Creole seasoning
1 bay leaf
1 tsp. parsley
1/2 tsp. cumin
1/2 tsp. thyme
1/2 tsp. oregano
1/4 tsp. cayenne pepper or to taste
2 tbsp. Worcestershire sauce
2 c. uncooked rice
1/2 lb. chicken - diced
1/2 lb. shrimp pealed and deveined - opt
1In cast iron Dutch oven, brown sausage, removed and set aside
2in same pan brown chicken (add bit of EVOO if needed), remove and set aside
3Add to drippings (add tbsp. EVOO if needed) onion, peppers and celery, season with S/P and cook until almost tender
4Add garlic and cook another minute
5Add flour and cook one more minute
6Add sausage, chicken and remaining ingredients except for shrimp
7Bring to boil and reduce to simmer, covered for 30 minutes
8Add shrimp, cook about 8-10 minutes more
Ingredients
1 lb. Andouille sausage, sliced
1 large onion, diced
1 large green pepper, diced
1 serrano or jalapeno pepper, finely chopped
3 stalks celery with leaves , diced
Salt & pepper
3 cloves garlic, minced
1 tbsp. flour
1 quart fire-roasted tomatoes with juice
1 pint chicken broth
1/2 tbsp. Creole seasoning
1 bay leaf
1 tsp. parsley
1/2 tsp. cumin
1/2 tsp. thyme
1/2 tsp. oregano
1/4 tsp. cayenne pepper or to taste
2 tbsp. Worcestershire sauce
2 c. uncooked rice
1/2 lb. chicken - diced
1/2 lb. shrimp pealed and deveined - opt
Directions
1In cast iron Dutch oven, brown sausage, removed and set aside
2in same pan brown chicken (add bit of EVOO if needed), remove and set aside
3Add to drippings (add tbsp. EVOO if needed) onion, peppers and celery, season with S/P and cook until almost tender
4Add garlic and cook another minute
5Add flour and cook one more minute
6Add sausage, chicken and remaining ingredients except for shrimp
7Bring to boil and reduce to simmer, covered for 30 minutes
8Add shrimp, cook about 8-10 minutes more