Directions:
- In a cast-iron skillet, brown sausage thoroughly and reserve.
- Brown chicken, allowing it to stick if possible, and reserve.
- Add onions and garlic and cook for 2-3 minutes.
- Add bell pepper and celery and cook for 2-3 minutes.
- As the vegetables sweat, scrape the skillet.
- Add sausage, chicken, chicken stock, and spices and bring to a boil.
- Add rice and reduce heat.
- Simmer, covered, for 20 minutes.
- Let stand, uncovered, for 5 minutes, then fluff and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 448.51 Kcal (1878 kJ) | ||
| Calories from fat | 119.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.25g | 20% | |
|---|---|---|---|
| Cholesterol | 46.32mg | 15% | |
| Sodium | 825.43mg | 34% | |
| Potassium | 364.82mg | 8% | |
| Total Carbs | 61.8g | 21% | |
| Sugars | 5.46g | 22% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 19.02g | 38% | |
| Vitamin C | 45.4mg | 76% | |
| Iron | 3.2mg | 18% | |
| Calcium | 44.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 139.56 Kcal (584 kJ) | ||
| Calories from fat | 37.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.12g | 20% | |
|---|---|---|---|
| Cholesterol | 14.41mg | 15% | |
| Sodium | 256.84mg | 34% | |
| Potassium | 113.52mg | 8% | |
| Total Carbs | 19.23g | 21% | |
| Sugars | 1.7g | 22% | |
| Dietary Fiber | 0.8g | 10% | |
| Protein | 5.92g | 38% | |
| Vitamin C | 14.1mg | 76% | |
| Iron | 1mg | 18% | |
| Calcium | 13.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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