Deep rich flavours of the South – sausage, chicken and shrimp – bring warmth to any holiday table.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2007
- 2 tablespoons vegetable oil
- 12 oz smoked sausages sliced
- 6 boneless skinless chicken thighs cubed
- 1 onion chopped
- 4 cloves garlic minced
- 4 celery stalks chopped
- 1 sweet green pepper chopped
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon dried cumin
- 1/2 teaspoon basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 bay leaves
- 1 can (28 oz/796 mL) diced tomatoes
- 1 1/2 cup sodium-reduced chicken stock
- 2 cups parboiled long-grain rice
- 1 lb large raw shrimp peeled and deveined
- 3 green onions sliced
MethodIn large shallow Dutch oven, heat half of the oil over medium-low heat; brown sausage. Transfer to paper towel-lined bowl.
Add chicken to Dutch oven; brown well. Add to sausage. Drain fat from pan.
Add remaining oil; cook onion and garlic over medium-low heat for 8 minutes or until softened and light golden.
Stir in celery, green pepper, thyme, oregano, paprika, cumin, basil, salt, pepper, cayenne and bay leaves; cook for about 4 minutes or until softened.
Stir in tomatoes and chicken stock, scraping up brown bits. Stir in sausage mixture; bring to boil. Stir in rice; reduce heat, cover and simmer for about 15 minutes or until rice is almost tender.
Stir in shrimp; cover and cook for about 5 minutes or until shrimp are pink.
Discard bay leaves. Stir in green onions. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours; reheat in 375°F/190°C oven for 30 minutes.)
Nutritional facts Per serving: about
- Sodium 598 mg
- Protein 19 g
- Calories 296.0
- Total fat 10 g
- Cholesterol 92 mg
- Saturated fat 3 g
- Total carbohydrate 32 g
- Iron 19.0
- Folate 9.0
- Calcium 7.0
- Vitamin A 5.0
- Vitamin C 32.0