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1/2 cup (1 stick) Butter, divided
2 boneless, skinless chicken breast halves (about 8 ounces), cut into 1-inch cubes
1 1/4 cups chopped onion
2/3 cup chopped green bell pepper
2/3 cup chopped celery
4 teaspoons minced fresh garlic (about 4 medium cloves)
1 1/4 cups uncooked rice
3 tablespoons fresh parsley, or 2 teaspoons dried
1 1/2 teaspoons Worcestershire sauce
1 1/4 teaspoons dried thyme leaves
1/2 teaspoon ground red pepper
1/2 teaspoon ground black pepper
2 cups chicken broth
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
8 ounces fully cooked smoked sausage, sliced 1/4-inch thick
8 ounces fully cooked, peeled shrimp


Melt 1 tablespoon butter in 4-quart Dutch oven or 3-quart saucepan over medium-high heat. Add chicken and cook, stirring until chicken is cooked through (about 6 minutes). Remove chicken from pan; set aside.

Melt remaining butter in same pan. Sauté onion, bell pepper, celery and garlic about three minutes. Stir in uncooked rice, parsley, Worcestershire and spices. Cook and stir mixture until rice is golden, about 3 minutes.

Carefully add broth, tomatoes (undrained) and tomato sauce. Bring to a boil. Reduce heat to simmer. Cook, covered, 20-25 minutes, or until rice is tender and most of liquid is absorbed. Add cooked sausage, chicken, and shrimp during last 10 minutes of cooking.
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