| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast halves |
| 1/2 |
lb |
Fully cooked smoked sausage, sliced into coins |
| 1/2 |
|
Lb.shrimp, peeled deveined |
| 1/3 |
c |
Cooking oil |
| 1 |
lg |
White onion, chopped |
| 1 |
lg |
Bell pepper, chopped |
| 6 |
lg |
Cloves of garlic, chopped |
| 3 |
cn |
(14 1/2 oz) chicken broth |
| 3 |
c |
Uncle Ben's long-grain white rice, uncooked |
| 1 |
bn |
Green onions, chopped |
| 2 |
cn |
(14 1/2 oz) chopped tomatoes |
| 1 |
tb |
Tabasco sauce or Louisiana hot sauce (up to 2) |
| 1/4 |
ts |
Ground red pepper |
| 1 |
ts |
Seasoning salt |
| 1 |
ts |
Ground black pepper |
INSTRUCTIONS
In a large saucepan or pot, boil the chicken breasts for about an hour
until they're tender and the meat comes off the bone easily. Remove from
water, set aside to cool. In a large stock pot or Dutch oven, begin cooking
the chopped onion, bell pepper and garlic in the cooking oil on
medium-to-low heat. While cooking, add the seasoning salt, black pepper,
red pepper and Tabasco sauce and stir to mix evenly. This step will fill
your kitchen with a terrific smell! When tender but not browned,add the
rice and chicken broth. Bring to a boil, cover and simmer. While rice is
cooking, remove the skin from the chicken, debone and tear the meat into
chunks. When the rice has absorbed 1/2 - 3/4 of the broth, add the chicken,
sausage, shrimp, green onions and tomatoes into the pot and mix it all up
evenly. Note: Don't drain the tomatoes - use the juice and all. Cover and
simmer until the rice is fully cooked, the shrimp is pink and cooked, and
the meat is hot. Serve with buttered French bread and additional Tabasco
sauce on the table. Downloaded from
http://www.azstarnet.com/~coriel/recipes/recipes.html
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