Serves 8 to 10. Recipe is from John Folse.
1/4 cup vegetable oil
1 cup diced onions
1 cup diced celery
1/2 cup diced red bell peppers
1 tbl. minced garlic
2 lbs. smoked sausage, sliced
1 cup diced boneless skinless chicken thighs
2 (8-oz.) cans tomato sauce
1 cup diced tomatoes
3 cups chicken stock or water
3 cups long-grain rice
Salt and cracked black pepper to taste
Granulated garlic to taste
Louisiana hot sauce to taste
1/2 cup sliced green onions
1/4 cup chopped parsley
1 lb. (70-90 count) shrimp, peeled and deveined
1. In a Dutch oven, heat oil over medium-high heat. Sauté onions, celery, bell peppers and minced garlic 3 to 5 minutes or until vegetables are wilted. Mix in smoked sausage and cook 5 minutes. Add chicken and cook about 5 minutes, stirring often.
2. Blend in tomato sauce, diced tomatoes and chicken stock. Bring to a rolling boil and stir in rice. Return mixture to a boil, then reduce heat to low. Season with salt, pepper, granulated garlic and hot sauce. Cover pot and cook 20 minutes. Do not stir or remove lid during cooking process.
3. Remove cover then add green onions, parsley and shrimp. Stir mixture once to ensure that rice is not sticking and scorching and to blend in shrimp. Cover and cook 10 to 15 additional minutes. Remove from heat and allow to steam 15 minutes before serving.