1 reply to this topic

[humdum]

1lb Andouille Sausage sliced into thin rounds1lb boneless chicken sliced into 1-2" strips 1/8" thick (dark works best here) 1lb peeled raw shrimp or crawfish3 cups uncooked long grain rice6 cups chicken or shrimp stock4 ribs celery chopped 1 large white or yellow onion chopped2 green bell peppers coarsely chopped3 cloves garlic minced2 bay leaves1/2 tsp oregano1/2 tsp fresh ground black pepper1/2-1 tsp cayenne pepper4 tbs butterTony Cacheres Seasoned saltSauté onion, celery, garlic and bell pepper with butter in large pot (8qts minimum) over medium-high heat for 5 minutes. Add chicken and andouille and cook over medium heat until chicken is cooked and seasoned with Tony's to taste. Add stock, bring to a boil add rice, oregano, pepper and bay leaves and reduce heat to simmer. Important to taste your stock at this stage seasoning to taste if necessary. Add shrimp or crawfish, cover and cook on low heat stirring once or twice until rice is cooked. Remove from heat, fluff and serve with warm buttered French bread.

[Kremer]

looks good.