1 bay leaf
¼ teaspoon red pepper flakes
salt & pepper to taste
3 cups chicken stock
1 ½ cup long grain white rice
1 pound shrimp peeled and deveined
parsley chopped (optional for garnish)
Instructions
In a large skillet over medium high heat, add 1 tablespoon olive oil. Saute the onion, peppers and celery until they begin to soften, about 5 – 6 minutes. Add the garlic and cook for 1 minute more.
Add the chicken and sausage to the pan (and up to 2 more tablespoons of olive oil if needed) and cook for 5 – 7 minutes, until browned and no longer pink.
Stir in the crushed tomatoes, cajun seasoning, basil, thyme, bay leaf and red pepper flakes. Season with salt and pepper to taste.
Stir in the chicken stock and white rice. Bring the pan to a boil and then reduce to a simmer. Cover and simmer for 25 – 30 minutes, until the rice is cooked and almost all of the liquid is absorbed. If the mixture becomes too dry, add an extra splash of chicken stock. Stir occasionally.
Stir the shrimp into the pan and cook for 5 more minutes, until the shrimp are cooked through. Season with salt and pepper to taste.
Optionally, serve garnished with parsley.
Notes
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