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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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It's fancy and a bit on the expensive side, but well worth the money. When I took my gourmet cooking class, the teacher called the restaurant and got the recipe for us to make in class. I was SO happy. This recipe is quick cooking; the prep takes a bit, though. Ingredients:
8 ounces chicken breasts, diced 1/2-inch |
1 lb shrimp (med. sized, peeled and cleaned) |
2 tablespoons vegetable oil |
1 small red pepper, diced 1/2-inch |
1 small green pepper, diced 1/2-inch |
1 stalk celery, diced 1/2-inch |
1 small onion, diced 1/2-inch |
8 ounces andouille sausages, diced 1/2-inch |
6 ounces ham, diced 1/2-inch |
16 ounces fresh chicken stock (or canned) |
12 ounces tomato sauce |
1 teaspoon salt |
1/2 teaspoon shrimp boil seasoning (or blackening spice) |
3 cups cooked long-grain rice |
1 tablespoon chopped parsley |
Directions:
1. Sauté chicken breast and shrimp together with oil in heated cast iron pot or 4 quart skillet for 1 minute.
2. Add the peppers, celery, and onion and cook 2 minutes more.
3. Next, add sausage, ham, chicken stock, tomato sauce and seasonings.
4. Cook for 18-20 minutes at a light simmer.
5. Add in the rice and mix well.
6. Serve in 4 large bowls.
7. Garnish with chopped parsley.
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