I used chicken, shrimp and hot andouille sausage.
you can add or omit whatever you like.
Do all seafood, just sausage, or just chicken.
A one pot dish that feeds a crowd!
1 lb peeled, deveined, tail off raw shrimp, small to medium size
1-2 chicken breast, bite sized
1 link smoked sausage, half mooned
3 cups yellow rice
6 cups water
2 tbs chicken bouillon
1 tbs paprika
1/2 tbs smoked paprika
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp black pepper
1 tsp cayenne
1 tbs Cajun seasoning
1 tbs parsley flakes or fresh parsley
3 bay leaves
1/2 cup white wine - can omit
1 shallot, chopped ( or you can use finely shopped onion, 1/2 small onion)
4 garlic gloves, minced
1 bell pepper, any color fine diced
1/2 stick butter
oil
salt to taste due to using Cajun seasoning and chicken bouillon powder
in a large heavy bottom stew pot add about 2 tbs oil. Cook chicken until done, then remove. cook sausage until browned, then remove. To skillet add more oil if needed. Add in garlic, shallot and bell pepper. Cook 5 minutes until sweated and slightly softened. pour in white wine, cook until reduced by half
add in all spices and bouillon. cook 2-3 minutes. When wine has reduced and seasonings have bloomed by cooking add in rice and stir to coat with everything. Add butter and melt completely before adding water. add water and shrimp and stir. bring go a boil.
Bake covered at 350 for 40-45 minutes until rice is done and liquid is absorbed, or cook stove top for 25-30 minutes.
For extra spice add slap ya mama or cayenne at serving!
Delicious on its own or with crust bread and a side salad
*you can use chicken broth in place of water for more flavor. I usually do was just out omit bouillon and watch salt of doing so
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