12 oz sausage such as kielbasa or andouille, sliced into coins
2 chicken breasts diced
small green pepper, diced
1-2 stalks of celery, diced
small onion diced
15 oz can crushed tomatoes or puree
few garlic cloves crushed
2 tsp worcestershire sauce
4 cups chicken or veggie stock or water
2 1/2 cups white rice uncooked
cajun style seasoning (I used cayenne pepper, red pepper flakes, smoked paprika, black pepper)
salt
2 T oil
In dutch oven-style pot heat oil. Brown sausage and then remove with slotted spoon. Add chicken and brown along with some of the seasonings. Remove with spoon and set aside. Add veggies and saute’ to soften a bit. Add tomatoes and more seasoning including garlic and Worcestershire sauce. Return meat to pan. Cook 10 minutes. Add stock and or water ( I had leftover stock to make about 2 1/2 c so I added water to make 4 cups). Add rice. Cover and cook until liquid is absorbed. Add more seasoning to taste.
Note: I claim no cajun authenticity to this meal. It’s just an inexpensive meal that I like to make on Fat Tuesday.
financialdrugbro
Absolutely a top tier meal I make this probably 20-30 times a year
4 Comments
Recipe:
12 oz sausage such as kielbasa or andouille, sliced into coins
2 chicken breasts diced
small green pepper, diced
1-2 stalks of celery, diced
small onion diced
15 oz can crushed tomatoes or puree
few garlic cloves crushed
2 tsp worcestershire sauce
4 cups chicken or veggie stock or water
2 1/2 cups white rice uncooked
cajun style seasoning (I used cayenne pepper, red pepper flakes, smoked paprika, black pepper)
salt
2 T oil
In dutch oven-style pot heat oil. Brown sausage and then remove with slotted spoon. Add chicken and brown along with some of the seasonings. Remove with spoon and set aside. Add veggies and saute’ to soften a bit. Add tomatoes and more seasoning including garlic and Worcestershire sauce. Return meat to pan. Cook 10 minutes. Add stock and or water ( I had leftover stock to make about 2 1/2 c so I added water to make 4 cups). Add rice. Cover and cook until liquid is absorbed. Add more seasoning to taste.
Note: I claim no cajun authenticity to this meal. It’s just an inexpensive meal that I like to make on Fat Tuesday.
Absolutely a top tier meal I make this probably 20-30 times a year
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Happy Mardi Gras!