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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 1 |
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Ingredients:
2 pound(s) shrimp (or 1/2 rotisseie chicken) peeled |
1/2 pound(s) andouille sausage slicedsausage sliced, cooked |
2 cup(s) rice uncooked |
1 can(s) french onion soup |
1 can(s) beef consomm |
1 can(s) rotel |
1 bunch(es) green onions chopped |
1 stick(s) unsalted utter |
2 bay leaves |
Directions:
1. Dump in pot (oven safe), cover and cook at 350 for 1 1/2 hours. Stir after 1 hour and return for 30 mins.
2. Scottye, this makes one batch which serves 4-6 or 4 SA boys!!!! I usually double and I have tripled. The more chicken you put in, the drier it tends to be, as you double/ triple. You may have trouble finding andouille in TN, use a good smoke sausage as substitute!
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