Ingredients
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2 cups cooked chicken (I like a combination of roasted light and dark chicken... with crispy skin)
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1 lb peeled deveined raw shrimp
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1/2 lb smoked sausage, sliced
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3 garlic cloves, minced
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1 1/2 tablespoons olive oil
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1 teaspoon dried thyme
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1/2 teaspoon dried oregano
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2 bay leaves
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1/8 teaspoon cayenne pepper
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1/8 teaspoon white pepper
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1/8 teaspoon black pepper
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2 cups chicken broth
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1 tablespoon Worcestershire sauce
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salt
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2 cups chopped onions
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3/4 cup uncooked rice
Instructions
- In a large Dutch oven, cook the smoked sausage in the olive oil until browned; add the onion and garlic and saute until golden and transparent.
- Add the uncooked rice and cook, stirring briskly, until just starting to turn golden, then add the chicken broth and Worcestershire Sauce, stirring to combine with the rice-sausage-onion-garlic mixture.
- Bring to a boil, then reduce heat and add the cooked chicken, thyme, oregano, bay leaves, cayenne pepper, white pepper and black pepper.
- Cook, covered, over low heat for about 30 to 40 minutes; add more liquid if you need to.
- Then add the shrimp, cover, and cook for another 10 minutes or until shrimp is pink and cooked through.
- Season to taste with salt and more pepper if you like.