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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I first tasted this dish at a church potluck. I got the original recipe from my daughter's godfather and adapted it suit my family's tastes.Glada Marie St. Clair, Crossville, Tennessee Ingredients:
1 pound johnsonville® polish kielbasa sausage or smoked polish sausage,. cut into 1/4-inch slices |
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
2 celery ribs, thinly sliced |
1 large onion, chopped |
1 medium green pepper, chopped |
2 garlic cloves, minced |
1 can (28 ounces) diced tomatoes, undrained |
2 cups uncooked rice |
2 cups water |
1/2 pound fresh or frozen uncooked medium shrimp, peeled and deveined |
3 tablespoons minced fresh parsley |
2 tablespoons worcestershire sauce |
1 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 to 1/2 teaspoon cayenne pepper |
Directions:
1. In a Dutch oven, saute sausage for 1 minute. Add chicken; saute 2 minutes longer. Add the celery, onion, green pepper and garlic; saute for 2 minutes or until vegetables are crisp-tender. Stir in the remaining ingredients. Bring to a boil.
2. Reduce heat; cover and simmer for 20 minutes or until chicken is no longer pink; stir. Let stand for 5 minutes to absorb any remaining liquid before serving. Fluff with a fork. Yield: 8 servings.
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