Ingredients:
8oz. Shrimp (cooked and chopped)
4 oz. Chicken (cooked and diced)
2 tbsp Olive Oil
1/4 cup Yellow Onion (chopped)
1/4 cup Green Bell Pepper (chopped)
1/4 cup Celery (chopped)
2 tbsp. Garlic (chopped)
1/2 cup Tomatoes (chopped)
3 Bay Leaves
l tsp. Worcestershire Sauce
l tsp. Tabasco
3/4 cup Rice
3 cups Chicken Stock
5 oz. Andouille Sausage
Salt and Pepper (to taste)
Creole Seasoning (to taste)
Green Onions and Parsley (to taste)
Procedure:
Saute* veggies in oil until soft, then add garlic and tomatoes. Add shrimp and chicken along with bay leaves. Then stir in Worcestershire and Tabasco. Add sausage, rice and chicken stock. As the rice begins to cook, it will absorb the liquid. Finish cooking by seasoning with Creole, salt and pepper. Garnish with parsley and green onions when served.
Recipe Type: Authentic8oz. Shrimp (cooked and chopped)
4 oz. Chicken (cooked and diced)
2 tbsp Olive Oil
1/4 cup Yellow Onion (chopped)
1/4 cup Green Bell Pepper (chopped)
1/4 cup Celery (chopped)
2 tbsp. Garlic (chopped)
1/2 cup Tomatoes (chopped)
3 Bay Leaves
l tsp. Worcestershire Sauce
l tsp. Tabasco
3/4 cup Rice
3 cups Chicken Stock
5 oz. Andouille Sausage
Salt and Pepper (to taste)
Creole Seasoning (to taste)
Green Onions and Parsley (to taste)
Procedure:
Saute* veggies in oil until soft, then add garlic and tomatoes. Add shrimp and chicken along with bay leaves. Then stir in Worcestershire and Tabasco. Add sausage, rice and chicken stock. As the rice begins to cook, it will absorb the liquid. Finish cooking by seasoning with Creole, salt and pepper. Garnish with parsley and green onions when served.
Recipe Author: Executive Chef Jimmy McManus
Restaurant: Grande Vista Bar and Grill
Source: marthastewart.com. "Martha Stewart Living Radio." 2010. Web. 22 May 2013. <http://images.marthastewart.com/images/content/web