 | | Directions | - In dutch oven, heat oil over medium heat. Add sausage, sauté for 5 minutes or until edges start to crisp and get brown. Remove to a paper towel.
- Add chicken to the oil in the pan, and cook (if not cooked already) until golden brown.
- Place on paper towel with the sausage.
- Add white onions, pepper and 3/4 of the green onions, 3 tablespoons parsley, garlic and bay leaves to the oil.
- Cook for about 5 minutes, stirring with wooden spoon, scraping up any brown bits.
- Add tomatoes and their juice along with all the seasonings.
- Cook and stir to break up the tomatoes.
- Add the sausage and chicken back into the mix, stir in rice and broth. Bring to a boil, reduce heat, cover and simmer, DON'T STIR, for 30 minutes or until tender and moist not soupy.
- Remove from heat, stir in shrimp, cover and let stand 10 minutes.
- To serve, discard bay leaves, ladle into deep bowls and sprinkle with green onions and parsley.
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Prep Time: 25 minutes
Cook Time: 30 minutes
Container: dutch oven
Servings: 6
|  | | Ingredients | | - | | 3 tablespoons olive oil or vegetable oil |
| - | | 8 ounces andouille sausage or spicy sausage, cut into 1/4 |
| - | | 2 chicken thighs, boned, cut into 1 |
| - | | 2 chicken breasts, small, boned, cut into 1 |
| - | | 2 cups onions - chopped |
| - | | 1 green pepper |
| - | | 8 green onions - chopped, divided |
| - | | 4 tablespoons parsley - fresh, minced, divided |
| - | | 1 tablespoon garlic - chopped |
| - | | 2 bay leaves |
| - | | (16 oz.) can whole tomatoes, undrained, regular or Italian style |
| - | | 1/4 teaspoon each of dried thyme, cumin, allspice and cayenne pepper |
| - | | 1 pinch of ground cloves |
| - | | 1 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 1 cup raw long grain white rice |
| - | | 2 cups chicken broth or water |
| - | | 1 pound shrimp - small or medium, peeled and deveined |
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