This meal makes a TON and is SUPER delicious. It is one of our cheapest meals to make and is really easy to do. We tend to make this at least once a month if not more and end up eating the leftovers the whole week.
The recipe came from one of my husband’s coworkers. We ended up tweaking it a little which made it cheaper with no loss in goodness. I will list the recipe as intended and show our changes in RED.
Time: 45-60 minutes
Skill Level: Easy
Amount: 8-10 servings
- 2Tbl olive oil
- 1 package andouille sausage
4 boneless chicken thighs2 chicken breasts 1 package of medium frozen shrimp1 package of smoked sausage
- 1 medium onion
- 1 green bell pepper
1 red bell pepperA 2nd green bell pepper
- 2 Tbl minced garlic
- 2 Tbl creole seasoning (Or any Louisiana style mix)
- 1 tsp thyme
- 1 tsp oregano
- Louisiana hot sauce to taste
- 2 Tbl Worcestershire sauce
1/2 small can tomato paste1 small can tomato paste
- 1 large can Rotel diced tomatoes and green chilies
- 1 box chicken broth
- 2 cups long grain white rice
- Green onion (Optional garnish)
- Chopped chicken into 1 inch cubes
- Slice sausage
- Dice pepper, onion, and green onion
- In a LARGE stock pot add and heat the olive oil
- Sautee chicken until almost full cooked (5-7 minutes) and add the sausage. Continue cooking until chicken is fully cooked through (3-4 minutes) Remove and set aside.
- To the pot, add the onion, peppers, garlic, herbs, creole seasoning, worcestershire sauce, and louisiana sauce.
- I use 2 Tbl of Louisiana Hot Sauce. I like it spicyish. Adjust for your tastes.
- Cook until onions are tender (8-10 minutes)
- Add chicken and sausage back to pot.
- Add tomato paste, Rotel, chicken broth, and rice. (If you are using shrimp, add it here)
- Mix and bring to a boil.
- Reduce heat to a simmer, cover and cook for 20 minutes or until rice is fully cooked and liquid is absorbed.
- If you decide to use brown rice you may want to precook the rice before adding it.
- Add green onion and serve!