Cooking Instructions
1.
Season the
Chicken Breasts (1 lb)
with
Salt (to taste)
and
Ground Black Pepper (to taste)
,
Garlic Powder (1 tsp)
,
Onion Powder (1 tsp)
, and
Cayenne Pepper (1 tsp)
.
2.
Heat the
Canola Oil (1 Tbsp)
in a large heavy duty pot, or dutch oven. Add the
Andouille Sausages (1 lb)
and sauté for 5-7 minutes, until browned. Remove the sausage and transfer to a plate. Set aside.
3.
Add the chicken breast (in batches) to the same pot and brown on all sides. Transfer the browned chicken to the resting plate along with the sausage. Repeat until all the chicken is browned, but not fully cooked.
4.
Once all the chicken is browned and removed from the pot, add the
Butter (1 Tbsp)
,
Onion (1)
, and
Garlic (3 cloves)
. Sauté for about 5-8 until the onion is translucent.
5.
Add
Celery (1 cup)
,
Green Bell Pepper (1)
, and
Red Bell Pepper (1)
to the same pot and saute for 5-8 minutes longer.
6.
Add the
Roma Tomatoes (1 cup)
,
Jalapeño Pepper (1)
,
Dried Oregano (as needed)
,
Fresh Thyme (4 sprigs)
,
Bay Leaves (3)
, and
Tomato Paste (2 Tbsp)
. Cook until all the vegetables and herbs are incorporated.
7.
Add the
Chicken Stock (6 cups)
and bring to a rolling boil. Stir in the
Long Grain White Rice (3 cups)
and add the andouille sausage, chicken,
Worcestershire Sauce (1 Tbsp)
,
Kosher Salt (2 tsp)
,
Ground Black Pepper (1 tsp)
, and
Hot Sauce (6 dashes)
.
8.
Return to a boil, reduce the heat to low, and simmer, covered, for 20 minutes.
9.
Add half of the
Scallions (1/2 cup)
, half of the
Fresh Parsley (3/4 cup)
, the
Lemon (1)
, and the
Medium Shrimp (1 lb)
, and stir well. Cover the pot, remove it from the heat, and allow the residual heat to cook the shrimp for 15 minutes.
10.
Uncover, transfer to a serving dish and garnish with the remaining scallion and parsley. Enjoy.
