Ingredients
½ lb Chaurice sausage
1 lb Andouille sausage
1 lb chicken breast, boneless, skinless
2 cups onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
4 cloves garlic, chopped
28 oz tomatoes , diced , in juice
2 cups raw rice
3 cups chicken stock
¾ lb smoked ham, diced
4 green onions, sliced
¼ cup parsley, chopped
½ lb shrimp, raw (tails removed)
½ tsp thyme
2 tbsp cajun seasoning
3 bay leaves
⅛ tsp salt
⅛ tsp pepper
Preparation
Sauté chaurice (or another spicy sausage), Andouille, and chicken, adding oil if necessary, for several minutes, until cooked. Add the onions to the same oil, cook them thoroughly, then add the bell pepper and celery.
Cook until tender.
Add bay leaf and thyme.
Add the rice and stir until coated in the oil.
Add the tomatoes, chicken stock, garlic, and ham.
Bring the mixture to a boil.
Cover and let simmer about 30 minutes or until rice is cooked.
Before serving, add the green onions, shrimp, and parsley.
