Adventures Recipes

Thursday, January 26, 2006



3 Tbsp Olive oil
2 Med Red Onion, Chopped
5 Med Celery Ribs, Chopped
1 Med yellow bell pepper, seeded and chopped
1 Med Red Pepper, seeded and chopped
1 Med Jalapeno, Seeded And Chopped
5 Garlic Cloves, Chopped
3 Med tomatoes, Chopped
8 Oz smoked sausage, Chopped
2 boneless skinless chicken breasts, Cubed
2 Tbsp Emeril's Essence
1 Tbsp Worcestershire Sauce
3 Bay Leaves
2 C White Rice
4 C Chicken Stock
1 Lb Shrimp, peeled and deveined
6 green onions, Sliced
Salt, To Taste
Ground Pepper, To Taste

1. Heat olive oil over medium heat in Dutch oven. Saute red onion, celery, green and red peppers, jalapeno, and garlic for approximately 6 mins.
2. Mix chicken and sausage with 1 Tbsp. Essence to coat and add to pot. Cook stirring frequently until chicken is cooked through. Add tomatoes, Worcestershire, and bay leaf. Stir to incorporate.
3. Add rice and stir and cook for 2 minutes. Add stock, salt and pepper, and bring to boil.
4. Turn down to simmer and cook until liquid is absorbed.
5. Mix shrimp with 1 Tbsp. Essence. Add shrimp and green onion to pot and cook for approximately 3-5 mins or until shrimp is pink. Remove bay leaf and serve.


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