Ingredient
- 1 pound sliced Andouille or Chorizo sausage
- 1.5 pounds cubed chicken breasts or thighs
- 1 pound peeled raw shrimp
- 1 pk of Bailan Nana's chicken spice
- 2 medium diced yellow onions
- 1 green & 1 red bell pepper diced
- 3 diced stalks celery
- 6 minced cloves garlic
- 1 teaspoon red pepper flakes (optional for more heat)
- 1 14-ounce can of crushed tomatoes
- 2 teaspoon Worcestershire sauce
- 1.5 cups uncooked long-grain white rice
- 2.5 cups low sodium chicken broth
- 3 tablespoons vegetable oil
- 1 teaspoon salt to taste
- fresh chopped parsley - to garnish
How To
- Preheat oven to 350 degrees F (180 degrees C)
- Season chicken pieces with half Bailan Nana's Chicken Spice and salt.
- Add 1 tablespoon of oil and sausage to a large stockpot set over medium-high heat. Cook for 1 minute per side. Remove and set aside.
- Add 1 more tablespoon of olive oil and add the chicken. Cook for 6-8 minutes, occasionally stirring until the chicken is cooked. Remove and set aside.
- Add in the minced onions, bell pepper, and celery, mixing well to combine with the oil in the stockpot, and cook for 8-10 minutes or until softening, stirring frequently.
- Add the minced garlic, the rest of Bailan Nana's Chicken Spice, salt, and red pepper flakes. Mix well and continue to cook for an additional minute.
- Mix the softened veggies with crushed tomatoes, Worcestershire sauce, white rice, and low-sodium chicken broth. Mix well to combine. Bring to a simmer, then reduce heat to low and cover with a tight-fitting lid.
- Cook for approximately 25-30 minutes until the rice is cooked, gently stirring every 5 minutes to prevent the rice from burning and sticking to the bottom of the pot.
- As the rice cooks, add 2 tablespoons of butter and sear the shrimp for 2 minutes on each side in a large skillet set over medium-high heat.
- When the rice is cooked, stir in the shrimp and return the chicken and sausage to the pot. Gently mix to combine with the rice. Continue to cook on low, stirring as needed, until the shrimp is cooked, approximately 5-8 minutes.
- Serve warm, garnished with chopped parsley.
