Ingredients
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1/4 cup oil
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8 skinless chicken thighs
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1 tablespoon tony's creole seasoning
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2 teaspoons salt
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2 large celery ribs, chopped
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1/2 cup bell pepper, chopped
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3 garlic cloves, chopped
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1 (14 1/2 ounce) can diced Rotel Tomatoes, with chili's such as Ro-Tel
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1 (8 ounce) can tomato sauce
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1 teaspoon salt
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1/2 lb fresh shrimp, cleaned and shells off
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2 tablespoons parsley, chopped
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4 cups chicken stock
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2 large onions, chopped
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2 tablespoons green onion tops, chopped
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2 cups rice, cooked in
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1 lb andouille sausages or 1 lb chorizo sausage, cut into 1/4-inch slices, I use Chorizo
Instructions
- Cook the rice using the chicken stock as the liquid following directions on bag or box. Set aside.
- Heat oil in a lg., thick pot on med-high heat.
- Add chicken thighs, brown on all sides and cook about 10-15 minutes.
- Add sausage, half the Tony's seasoning, and salt. Cover, lower heat, and cook until chicken is well-done, about 15 minutes.
- Remove chicken and sausage, and drain all except 1/3 of the drippings from the pot.
- Add onions, celery, bell pepper, and garlic, and saute until tender.
- Stir in tomato with chili's, tomato sauce, the rest of the Tony's seasoning, and salt, and return chicken (de-boned), and sausage to the pot. Cover, and simmer about 10 minutes.
- Add shrimp, parsley, and green onion tops, cooking an additional 5 mins., covered.
- Fold in cooked rice, and simmer about 10 minutes.