Ingredients
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8 ounces chicken breasts, diced 1/2-inch
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1 lb shrimp (med. sized, peeled and cleaned)
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2 tablespoons vegetable oil
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1 small red pepper, diced 1/2-inch
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1 small green pepper, diced 1/2-inch
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1 stalk celery, diced 1/2-inch
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1 small onion, diced 1/2-inch
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6 ounces ham, diced 1/2-inch
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16 ounces fresh chicken stock (or canned)
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12 ounces tomato sauce
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1 teaspoon salt
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1/2 teaspoon shrimp boil seasoning (or blackening spice)
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3 cups cooked long-grain rice
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1 tablespoon chopped parsley
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8 ounces andouille sausages, diced 1/2-inch
Instructions
- Sauté chicken breast and shrimp together with oil in heated cast iron pot or 4 quart skillet for 1 minute.
- Add the peppers, celery, and onion and cook 2 minutes more.
- Next, add sausage, ham, chicken stock, tomato sauce and seasonings.
- Cook for 18-20 minutes at a light simmer.
- Add in the rice and mix well.
- Serve in 4 large bowls.
- Garnish with chopped parsley.