Recipes

[KathyInColorado]

Ingredients:

2 cups enriched white rice (I use brown)

1 TBS extra-virgin olive oil, once around the pan

1 TBS butter

1 pound boneless, skinless white or dark meat chicken

3/4 pound andouille, casing removed and diced (I use turkey sausage)

1 medium onion, chopped

2 ribs celery, chopped 1 bay leaf, fresh or dried

Several drops khot sauce or 2 pinches cayenne pepper

2 tlo 3 TBS (a handful) all-purpose flour

1 (14-ounce) can diced tomatoes in juice

1 (14-ounce) can or paper container chicken stock or broth

1 TSP cumin

1 rounded TSP dark chili powder

1 TSP poultry seasoning

1 TSP Worcestershire sauce

1 pound medium shrimp raw, deveined and peeled

Coarse salt and black pepper

Chopped scallions, for garnish

Fresh thyme, chopped for garnish

Directions

Cook rice to package directions.

Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.

Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 to 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.

This is a forgiving recipe. I saw Rachael Ray do it on food network. I have even put it all in the crockpot. I add okra and brown rice the last few minutes of cooking. I use pork, chicken and turkey sausage as my meats. Enjoy.