Categories  

                

Creole


1 lb andouille sausage, sliced
2 Tblsp canola oil
2 C diced sweet onions
1 C diced celery
1 large diced red pepper
4 diced garlic cloves
1 bay leaf
2 tsp Creole Seasoning
1 tsp dried thyme
1 tsp dried oregano
2 10 oz cans Rotele
3 C chicken broth
2 C uncooked long-grain rice
2 C shredded, cooked chicken
1 lb peeled, deveined, med raw shrimp
1/2 C chopped fresh parsley

1. Cook sausage in hot oil in a dutch oven over med-high heat, stirring constantly (5 minutes or until browned). Remove sausage with slotted spoon.
2. Add onion and next 7 ingredients to hot drippings. Saute 5 minutes or until vegetables are tender. Add Rotele, chicken broth, rice and chicken. Stir and add sausage. Bring to a boil over high heat. Cover.
3. Reduce hat to medium and simmer, stirring occasionally for about 20 minutes or until rice is tender.
4. Stir in shrimp, cover and cook 5 minutes or just until shrimp turns pink. Stir in parsley and serve immediately.

Unrated