3 Tablespoons EVOO
Protean option. Choose one of the following
A - 3 andouille Sausage
B - 1 chicken breast, 1 link hot Italian sausage, 1/2lb breakfast sausage
C - 2 link hot Italian sausage. 4 oz shrimp
Paul's favorite is shrimp and hot sausage
1 medium yellow onion sliced
1 stalk celery, chopped
1/2 red bell pepper diced (substitute green chile for some of the pepper)
3 cloves garlic minced
1/3 teaspoon red cayenne pepper
4 cups low sodium chicken broth
1 cup long grain white rice
1 14 oz can of low sodium diced tomatoes (Mexican or Italian is OK)
1 bay leaf
(optional: add one can of high quality whole kernel corn.)
Directions:
Cook meat in a saucepan with olive oil until brown. Move to a paper towel on a plate.
Caramelize the onions. Add celery half way through. Add bell pepper near the end.
Add chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is done. About 15 minutes.
Add the meat. Remove the bay leaf.
Serve with corn bread.
Caramelize the onions. Add celery half way through. Add bell pepper near the end.
Add chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is done. About 15 minutes.
Add the meat. Remove the bay leaf.
Serve with corn bread.
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