2 boneless skinless chicken breasts cut into bite size pieces
8-12 oz Andouille Sausage, cooked & sliced
1 pound cooked, shelled, deveined shrimp without tails (I prefer smaller shrimp)
1 diced onion
1/2 medium green pepper, diced
1/2 medium red bell pepper, diced
3 stalks celery, diced
3 cloves garlic, peeled and diced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 can diced tomatoes undrained
1 tablespoon Worcestershire sauce
2 cups uncooked rice (I like Jasmine rice)
4 cups chicken broth
Spray a large frying pan with nonstick spray. Add the chicken and cook over medium-high heat until it is cooked through. Reduce heat to medium.
Stir in onion, celery, bell peppers, and garlic. Stir in salt & pepper. When veggies start to soften add the Andouille Sausage. Cook for 2-3 minutes.
Stir in the Worcestershire sauce, rice, shrimp & the can of tomatoes (do not drain the tomatoes -dump in the liquid too!)
Stir in the chicken broth. Bring mixture to a boil. Reduce heat to low & cover the pan. Let simmer 20-30 minutes or until rice is tender.
**Add hot sauce with the Worcestershire sauce if desired.
Makes 6-8 servings.