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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Ingredients
2. tbsp olive oil
3. cup chopped onion
4. red bell peppers, chopped
5. green bell peppers, chopped
6. cloves garlic, minced
7. pkg andouille or country sausage, sliced
8. cup uncooked long-grain white rice
9. tsp paprika
10. tsp freshly ground black pepper
11. tsp dried oregano
12. /2 tsp onion powder
13. /2 tsp dried thyme
14. /4 tsp garlic powder
15. Tony sachereys creole spices.
16. bay leaves
17. cups chicken broth (or 2 cups water + 2 bullion cubes)
18. /4 cup water
19. tbsp tomato paste
20. /2 tsp hot pepper sauce
21. (14.5 oz) can diced tomatoes, undrained
22. package of pre-cooked, shredded chicken
23. Directions
24. Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, bell peppers, minced garlic and sausage; saute 5 minutes or until vegetables are tender.
25. Add rice and next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce and diced tomatoes; bring to a boil. Cover, reduce heat and simmer 20 minutes. Add shredded chicken; cook 5 minutes. Discard bay leaves.
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