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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Real Simple Magazine December 2004-January 2005 Ingredients:
3/4 lb andouille sausage, sliced into rounds |
1 large red pepper, diced |
2 celery ribs, chopped |
4 scallions, sliced |
1/2 cup coarsely chopped fresh parsley |
3 garlic cloves, chopped |
2 tablespoons fresh thyme leaves |
1 1/2 cups rice |
1 1/2 lbs boneless skinless chicken thighs, cut into bite-size chunks |
1 (28 ounce) can diced tomatoes |
2 cups chicken broth |
3 bay leaves |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon cayenne pepper |
1 lb medium shrimp, peeled and deveined |
1 tablespoon lemon juice |
Directions:
1. Saute the sausage in a Dutch oven over medium-high heat until lightly browned. Remove and set aside.
2. Add the red pepper to the Dutch oven; saute 2 minutes. Add the celery, scallions, parsley, garlic, and thyme, stirring well. Cook another 3 minutes, then add the rice, still stirring. Add the chicken, combining well.
3. Reduce heat to low and cook 5 minutes. Stir in the sausage, tomatoes, broth, bay leaves, salt, black pepper, and cayenne. Cover and cook 15 to 20 minutes or until the rice is done.
4. Stir in the shrimp and lemon juice and cook until the shrimp are just done, another 3 to 5 minutes. Serve Warm.
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