Serves 6-8 people.
1 pound of medium/large shrimp, peeled, de-veined and cut into 1” pieces
1 pound of chicken breast, cut into 1” pieces
6 Andouille sausage links, sliced into 1/2” pieces
2 tomatoes, diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 teaspoon Worcestershire sauce
2-3 tablespoons chopped garlic
2 tablespoons olive oil
3 cans of chicken stock
1 1/2 cups of rice
1 tablespoon of Cajun/Creole seasoning
In a medium-sized bowl, add chicken, shrimp and the Cajun/Creole seasoning. Work seasoning into meat and set aside. In a large stock pot, heat olive oil on high heat. Add onion, celery and pepper and cook for 3 minutes, stirring frequently. Add tomato, garlic, Worcestershire and hot sauces. Continue stirring. Add chicken broth and rice. Stir again. Reduce heat to medium and cook for 15 minutes (rice should absorb broth). Stir occasionally. Add chicken, shrimp and Andouille sausage and cook 10 minutes (or until meat is done), stirring occasionally.
Serve in a bowl and season to taste with hot sauce. Garlic bread is a recommended accompaniment.