Directions:
- Melt the butter in a medium pot over medium heat. Add the sausage, onions, bell peppers, celery, and garlic, and saute until the sausage begins to brown, 5 to 8 minutes. Add the chicken and allow to brown on all sides. Add the herbs and rice, followed by the tomato sauce, stock, hot sauce, and salt and pepper, to taste. Bring to a boil, then reduce to a simmer and cook uncovered until the rice is tender, 20 to 25 minutes, stirring occasionally.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 955.59 Kcal (4001 kJ) | ||
| Calories from fat | 316.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.19g | 54% | |
|---|---|---|---|
| Cholesterol | 155.85mg | 52% | |
| Sodium | 2809.41mg | 117% | |
| Potassium | 883.92mg | 19% | |
| Total Carbs | 110.49g | 37% | |
| Sugars | 16.14g | 65% | |
| Dietary Fiber | 4.75g | 19% | |
| Protein | 43.56g | 87% | |
| Vitamin C | 31.5mg | 52% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 10.9mg | 60% | |
| Calcium | 125.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 174.13 Kcal (729 kJ) | ||
| Calories from fat | 57.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.41g | 54% | |
|---|---|---|---|
| Cholesterol | 28.4mg | 52% | |
| Sodium | 511.93mg | 117% | |
| Potassium | 161.07mg | 19% | |
| Total Carbs | 20.13g | 37% | |
| Sugars | 2.94g | 65% | |
| Dietary Fiber | 0.86g | 19% | |
| Protein | 7.94g | 87% | |
| Vitamin C | 5.7mg | 52% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 2mg | 60% | |
| Calcium | 22.8mg | 13% | |
* 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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