- 2 tablespoons butter
- 1 pound chicken breast, cut into bite-sized pieces
- 1/2 pound andouille sausage, sliced in 1/4 inch slices
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 1 cup long grain white rice
- 1 14.5 ounce can diced tomatoes
- 2 tablespoons Creole seasoning (see recipe below)
- 1-2 teaspoons Crum's Grit Sauce
- 1 teaspoon Worcestershire sauce
- 2 cups chicken broth
- 2 bay leaves
- 3/4 teaspoon salt
- 1/2 pound medium raw shrimp, deveined + tails removed
- 4 green onions, thinly sliced
For the Creole Seasoning:
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons sweet paprika powder
- 1½ teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Combine all the spices.
Place the chicken in a bowl with 1 tablespoon of the Creole seasoning. Set aside.
Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.
Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add the rice, diced tomatoes, remaining tablespoon of Creole seasoning, hot sauce, Worcestershire sauce, salt and pepper and stir to combine. Add the chicken broth and bay leaves.
Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender.
Serve sprinkled with some sliced green onions.