DIETS: LC GF Don't let the large ingredient list intimidate you - this is a wonderful way to use up leftover meat and pantry staples like rice & dried spices! Servings: 8 Time: 75 minutes
Ingredients:
2 Tablespoons olive oil or butter
1 pound chicken breast, cut into bite-sized pieces
1 pound Andouille, kielbasa or smoked sausage, cut into thin half-moons
1-28 ounce can whole tomatoes, in liquid
2 Tablespoons Worcestershire sauce
1 teaspoon hot sauce (Chalula or Frank's Red hot work well)
2 cups chicken stock
2 Tablespoons Old Bay Seasoning
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon sweet paprika
1 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon ground cayenne
3 Tablespoons bacon fat
1 yellow onion, chopped
2 celery ribs, chopped
1 green pepper, chopped
1 jalapeno pepper, seeded and chopped
3 garlic cloves, minced
2 cups uncooked Jasmine or Basmati rice
1 pound shrimp, peeled/deveined and rinsed in cold water
Instructions:
Heat the olive oil/butter in a large skillet over medium-high heat and brown the chicken lightly on all sides. Remove from pan and set aside (don't worry that it's not done yet, it will finish cooking in another step).
If the sausage is not fully cooked already, brown it in the same pan and remove from pan and set aside (don't worry that it's not done yet, it will finish cooking in another step).
Combine the tomatoes, Worcestershire, hot sauce, stock and all seasonings (Old Bay, paprika's, celery seed, onion powder, thyme, oregano, black and cayenne peppers) in a blender and mix until smooth and set aside.
In the same pan used for meats, melt the bacon fat over medium-high heat and saute the onion, celery, peppers and garlic and saute until vegetables are soft, but not browned (about 10 minutes).
Add the blended tomato mixture to the pan with the vegetables and simmer on med-low for 10 minutes more.
Add the chicken and sausage to the pan with the sauce, cover and simmer for 30-45 minutes, or until meat is cooked through.
While sauce simmers, make the rice according to package instructions and keep warm.
5 minutes before serving, add the shrimp to the pan and stir well. Cook, uncovered for 4-5 minutes or until shrimp is fully cooked. Add the rice and stir until combined.
Serve immediately!
Nutrition Info Per Serving: Calories 578 Total Fat 25 g Cholesterol 225 mg Sodium 1984 mg Potassium 560 mg Total Carbohydrate 51 g Dietary Fiber 4 g Sugars 5 g Protein 36 g