Ingredients:
- 3/4 lb andouille sausage, partially frozen to make it easier to slice and sliced into 1/2 inch thick rounds
- 2 garlic cloves, minced (or more to taste)
- 1 medium red peppers (i'm partial to red) or 1 medium green bell pepper, seeded and chopped (i'm partial to red)
- 1/4-1/2 tsp cayenne pepper (just depends on how hot your ground pepper is and your preference for heat)
Directions:
- In a large saucepot, combine the chicken, water, quartered onion, quartered celery, sliced garlic, 1 t salt and reserved shrimp shells.
- Bring to a simmer over medium-high heat, then reduce the heat and cook (partially covered) until the chicken is cooked, about 20 minutes.
- Remove the chicken from the cooking liquid.
- Drain and reserve the cooking liquid, discarding the solids.
- (At this point, I place cheesecloth over my fine mesh strainer and pour the strained liquid through. Now all the teeny particles are strained as well and you have a beautifully clear stock!) Add enough water to the reserved cooking liquid to make 4 cups.
- Remove and discard the chicken bones.
- Coarsely chop the breast meat and set it aside.
- (I put it in the bowl with the shrimp in the refrigerator. Why dirty two bowls?) Heat the oil in a 5-quart Dutch oven.
- Add the sausage and cook over medium heat until lightly browned.
- Add all the chopped veggies and the garlic and saute' until crisp tender.
- Then add the Worcestershire, salt, cayenne, and thyme.
- (If your thyme has been in your cupboard for awhile, it wouldn't hurt to use 1/2 tsp instead of 1/4 tsp).
- Bring to a simmer.
- Stir in the rice and return to a simmer.
- Cover with a tight fitting lid and simmer over low heat until the rice has absorbed all the liquid, about 25 minutes.
- (I check and give it a stir every so often. Also at this time, I take the chicken and shrimp out of the fridge to take the chill off them.) Once the liquid is absorbed, remove from heat.
- Stir in the reserved shrimp and chicken.
- Cover and let stand for 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 699.12 Kcal (2927 kJ) | ||
| Calories from fat | 226.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.13g | 39% | |
|---|---|---|---|
| Cholesterol | 190.28mg | 63% | |
| Sodium | 1695.79mg | 71% | |
| Potassium | 684.9mg | 15% | |
| Total Carbs | 69.21g | 23% | |
| Sugars | 4.95g | 20% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 46.34g | 93% | |
| Vitamin C | 36.4mg | 61% | |
| Iron | 4.4mg | 24% | |
| Calcium | 121mg | 12% | |
| Amount Per 100 g | |||
| Calories | 130.54 Kcal (547 kJ) | ||
| Calories from fat | 42.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 39% | |
|---|---|---|---|
| Cholesterol | 35.53mg | 63% | |
| Sodium | 316.63mg | 71% | |
| Potassium | 127.88mg | 15% | |
| Total Carbs | 12.92g | 23% | |
| Sugars | 0.92g | 20% | |
| Dietary Fiber | 0.49g | 11% | |
| Protein | 8.65g | 93% | |
| Vitamin C | 6.8mg | 61% | |
| Iron | 0.8mg | 24% | |
| Calcium | 22.6mg | 12% | |
* 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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