1 Tbsp olive oil
13 oz. andouille sausage, sliced into 1/4-inch thick rounds
1 medium yellow onion, (1 3/4 cups)
2 medium bell peppers, seeded and chopped (2 1/2 cups, preferably 1 red and 1 yellow)
3 celery ribs, chopped (1 cup)
4 garlic cloves, minced (1 1/2 Tbsp)
3 cups low-sodium chicken broth, plus more as needed
1 (14.5 oz) can crushed tomatoes*
1 1/2 tsp paprika
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp cayenne pepper, less or more to taste
Salt and freshly ground black pepper
1 1/2 cups long grain white rice
1 lb. large or extra large shrimp, peeled and deveined
1 1/2 cups sliced okra, fresh or frozen, thawed (optional)
2 cups shredded cooked chicken (I use rotisserie chicken)
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1/3 cup chopped green onions
1/4 cup chopped fresh parsley, plus more for garnish if desired
Preheat olive oil in a large pot over medium-high heat. Add sausage and cook, tossing occasionally until browned, about 5 - 6 minutes. Transfer to a plate lined with paper towels to drain, leave oil in pan.
Add onion, bell pepper, and celery to pot. Saute 6 minutes. Add garlic and saute 1 minute longer.
Pour in chicken broth, crushed tomatoes, paprika, thyme, oregano, cayenne pepper and season with salt and pepper to taste. Stir in cooked sausage and rice.
Bring mixture to a light boil over medium-high heat. Reduce heat to low heat, cover and simmer until rice is almost fully tender, about 20 - 25 minutes. Stir in a little extra broth as needed.
Stir in shrimp and okra, cover and continue to cook until shrimp have cooked through, about 4 - 5 minutes.
Stir in chicken, green onions and parsley. Serve immediately garnishing each serving with more parsley if desired.
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