Ingredients:

  • 12 24/30 size peeled and deveined shrimp
  • 1 pound chicken breast
  • 8 ounces Andouille sausage, halved lengthwise and cut into ½ inch slices
  • 1/2 cup ea. chopped onion, celery and green pepper
  • 3 cloves garlic, minced
  • 2 tablespoons cooking oil
  • 2 cups chicken broth
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 cup uncooked long grain rice
  • 2 tablespoons of Beck’s Devil Dust seasoning
  • .25 tsp ground thyme
  • .25 tsp oregano leaves
  • .25 tsp dried sweet basil
  • .25 cup scallions cut on bias for garnish

Preparation:

  • Add oil to a heated, high-sided sauté pan.
  • Sauté onions, green peppers and celery until slightly caramelized.
  • Add chicken and Andouille, stirring to caramelize until chicken is partially cooked.
  • Add seasonings, shrimp and rice.
  • Cook for two minutes, stirring often.
  • Add chicken stock and tomatoes with liquid.
  • Cook everything for about 30-minutes at 350 F.
  • When serving a lot three shrimp per person, garnish with scallion.

Serves 4 people