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• 3 Tbsp. olive oil
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• 3 ribs celery, chopped
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• 1 large onion, diced
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• 1 red bell pepper, diced
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• 1 yellow bell pepper, diced (optional for color)
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• 1 green bell pepper, diced
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• 1-2 jalapeno peppers, seeded and finely chopped (optional)
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• 4 cloves garlic, minced or 3 tbsp crushed/minced from a jar
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• 2 boneless skinless chicken breasts, cut into small pieces
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• 1 lb. Andouille sausage, thinly sliced into rounds (I used skinless smoked sausage)
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• 3 cups chicken stock or 3 cups water and two chicken buillion cubes
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• 1 (14 oz.) can crushed tomatoes or 1 can Rotel; undrained
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• 2 cups uncooked white, brown or paraboiled rice
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• 2 Tbsp. Cajun or Creole seasoning
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• 1 tsp. ground thyme or 1 tsp poultry season that has thyme in it
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• 1/4 tsp. ground red pepper
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• 1 lb. raw shrimp, peeled and deveined (optional)
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• 1 tsp salt
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• ¼ tsp white pepper
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• ¼ tsp black pepper
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• 1 tbsp parsley
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• 1 tsp basil
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• 1tsp paprika
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• (optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce)
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• Okra (optional; add at the same time you add the shrimp if desired)
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