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Categories:
Italian chicken sausage shrimp onion green bell pepper celery garlic tomatoes chicken broth Cajun seasoning red pepper black pepper salt Worcestershire sauce hot sauce white rice olive oil parsley
Viewed: 25 - Published at: 9 years agoIngredients
- 1 italian chicken sausage
- shrimp peeled and deveined - 1lb
- onion medium, diced - 1
- green bell pepper diced - 1
- 1 stalk celery diced - 2
- cloves garlic large, crushed and minced - 3
- 16 ounces diced tomatoes can of
- 2 low sodium chicken broth
- 1 cajun seasoning
- 1 red pepper flakes
- 1 black pepper
- 1 salt
- 1 worcestershire sauce
- 1 tablespoon hot sauce or to taste - 1
- 1 white rice
- olive oil
- chopped parsley
Method
- Slice the chicken sausage into rounds. Season with half of the cajun seasoning.
- Heat 1 tbsp. of olive oil in large cast-iron skillet, deep non-stick pan or dutch oven. Cook chicken sausage until cooked through, about 10 minutes. Remove from pan and set aside.
- Mix the remaining cajun seasoning with the shrimp and cook in same pan, about 4-5 minutes. Remove and set aside.
- Heat 1 tbsp. olive oil in the same pan. Add onion, bell pepper, celery and garlic, and cook until onions are translucent, stirring frequently.
- Add can of diced tomatoes and continue cooking 5 minutes.
- Stir in dry rice and chicken broth. Add red paper flakes, black pepper, salt, worcestershire sauce and hot sauce.
- Bring to a boil and then reduce to a simmer. Cook until the liquid is absorbed by the rice, about 25 minutes. Stir occasionally.
- Mix in chicken sausage and shrimp, stirring to combine.
- Garnish with parsley and additional hot sauce, if desired, and serve!
