You may also like
Categories:
shrimp chicken breasts sausage garlic cayenne pepper paprika thyme oregano olive oil onion green bell pepper red bell pepper sriracha white rice chicken stock zest of half a lemon
Viewed: 40 - Published at: 3 years agoIngredients
- 12 large shrimp, peeled and deviened, tail on
- 2 boneless and skinless chicken breasts, cut into 1-inch cubes
- 10 ounces Andouille sausage, cut into 1/2 inch slices
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 2 tablespoons olive oil
- 1 Spanish onion, finely diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 teaspoons Sriracha, or your favorite hot sauce
- 2 cups uncooked white rice
- 4 cups chicken stock
- zest of half a lemon
Method
- Combine the shrimp, chicken and spices in a bowl and mix well.
- Add salt and pepper.
- In a large saucepan, heat 2 tablespoons of olive oil over high heat and add the onion and peppers.
- Cook for 3 minutes, until translucent.
- Add minced garlic, bay leaves and Sriracha.
- Stir in rice, then add the broth slowly.
- Reduce heat to medium-low, cover tightly and cook until rice absorbs liquid and becomes tender, for about 15 minutes.
- Remove and discard bay leaves.
- When the rice is almost cooked, reduce the heat to low and add the shrimp, chicken, and andouille and cook until meat is done, about 10 minutes more.
- Stir in the lemon zest, season to taste with salt and pepper and serve.
