• 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.

2009-10-01 20:16:42 +0000 UTC

Tags:

Categories: