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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Hot, Spicy, and Yummy... hot hot hot... a stew he is famous for. Ingredients:
1 lb sausage (smoked, or kielbasa, andouille sausage is best) |
1 1/2 lbs chicken (skinned) |
1 lb shrimp (fresh, shelled) |
3 tablespoons olive oil |
1 1/2 cups onions (chopped) |
1 1/2 cups green peppers (chopped) |
1 1/2 cups celery (chopped) |
10 garlic cloves (smashed) |
2 (14 ounce) cans tomatoes (ro-tel with chilies) |
1 (6 ounce) can tomato paste |
1 tablespoon chili powder |
2 teaspoons cumin |
3 teaspoons thyme |
2 teaspoons oregano |
2 teaspoons basil |
2 tablespoons parsley |
1 -2 bay leaf |
1/4 teaspoon hot sauce (to taste crystal is the best) |
2 cups rice (long grain) |
Directions:
1. Slice kielbasa into bite sized pieces and brown in oven (to reduce fat).
2. Saute onions, pepper, celery, and garlic in part of the olive oil (in heavy pot) about 7 minutes, when done, set aside in prep bowl.
3. Add rest of olive oil to pot and saute chicken until golden and done, then add kielbasa.
4. Return onions, pepper, celery and garlic to pot.
5. Add spices, tomatoes, paste, and hot sauce, and cook on medium for about 10 minutes.
6. Add rice, and 4 cups water, reduce heat and simmer 20 minutes, longer, if you wish.
7. Add shrimp, and cook another 5 minutes or until shrimp just turn pink.
8. Serve with hot crusty French bread.
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