Based on a recipe from Emeril Lagasse Yeild: 6-8 servings Ingredients

  • Extra virgin olive oil
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 pound of chicken, cut into 1 inch pieces
  • 1/2 pounds andouille sausage, sliced
  • 1 large onion chopped
  • 1/2 cup chopped celery
  • 1 bell pepper, chopped
  • 2 Tbsp (4 medium cloves) minced garlic
  • 3 bay leaves
  • 1 cup chopped tomatoes
  • 1 cup chopped green onions
  • 1/2 cup chopped parsley
  • 4 cups water
  • 1-1/2 cups rice
  • 4 Tbsp Kaydub’s Cajun blend
  • Salt and pepper

Directions

  • In a large deep pan (or a paella pan), heat 2 turns of olive oil over medium high heat
  • Coat shrimp with Kaydub’s Cajun blend and saute until almost cooked through, about 4 minutes.
  • Remove shrimp and set aside.
  • Coat chicken pieces with Kaydub’s Cajun blend. Add another turn of olive oil to Pan
  • Add chicken pieces and saute until browned on both sides, around 5 minutes
  • Remove chicken and set aside.
  • Add sausage and cook until browned.
  • Add onion, celery, bell pepper, garlic, bay leaves, 1/2 Tablespoon of Kaydub’s Cajun blend, and cook until vegetables are wilted, about 6 minutes.
  • Add tomatoes and water and return chicken pieces to pan
  • Season with salt and pepper and simmer, covered, for 20 minutes.
  • Add rice to pot, stir well and return to a boil.
  • Reduce heat to low, cover pot, and cook for 15 minutes.
  • Add shrimp, green onions and parsley to pan, stir in, and continue to cook, covered, for another 10 minutes.
  • Remove from heat and let sit, covered, 10 minutes before serving.