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
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