I've been dealing with a shoulder injury for several months that has made me significantly slow down my normal workout routine. Add to that an unfortunate slip on some stairs around Christmas that minorly injured my knee, and I've been pretty much a couch potato the last month or so while my body heals. That has left time to binge watch Netflix and cook more often. This recipe, adapted from Gimme Some Oven, is packed with flavor and spice.
Ingredients:
3 tablespoons olive oil
2 ribs celery, chopped
1 yellow onion, chopped
2 bell peppers, cored and diced
2 jalapenos, diced
4 cloves garlic, minced
2 chicken breasts, cut into bite size pieces
4 large Andouille sausages, cut into 1/2 inch pieces
14 ounce can crushed tomatoes
1 cup uncooked rice
2 cups chicken stock
1 pound shrimp, deveined and detailed
3 tablespoons Cajun seasoning
1 bay leaf
1 teaspoon thyme
3/4 teaspoon cayenne pepper
2 teaspoons Sriracha
salt and pepper
Preparation:
1. Heat olive oil in a deep saute pan or a dutch oven over medium-high heat. Add celery, onion, peppers, jalapeno and garlic. Saute until veggies are tender, about 5 minutes.
2. Add sausage and chicken. Season with salt and pepper. Stir to combine and saute for about 5 minutes, until chicken is no longer pink.
3. Add chicken stock, crushed tomatoes, rice, bay leaf, Cajun seasoning, thyme, and cayenne. Stir to combine. Cover and simmer on medium-low heat for 40-50 minutes, until rice is cooked and 95% of liquid is absorbed. Stir occasionally while simmering.
4. Add shrimp. Let mixture simmer until shrimp is cooked. Remove bay leaf. Stir in Sriracha and season with additional salt and pepper, if needed. Remove from heat.
5. Refrigerate in an air tight container for 3 days or freeze.
Ingredients:
3 tablespoons olive oil
2 ribs celery, chopped
1 yellow onion, chopped
2 bell peppers, cored and diced
2 jalapenos, diced
4 cloves garlic, minced
2 chicken breasts, cut into bite size pieces
4 large Andouille sausages, cut into 1/2 inch pieces
14 ounce can crushed tomatoes
1 cup uncooked rice
2 cups chicken stock
1 pound shrimp, deveined and detailed
3 tablespoons Cajun seasoning
1 bay leaf
1 teaspoon thyme
3/4 teaspoon cayenne pepper
2 teaspoons Sriracha
salt and pepper
Preparation:
1. Heat olive oil in a deep saute pan or a dutch oven over medium-high heat. Add celery, onion, peppers, jalapeno and garlic. Saute until veggies are tender, about 5 minutes.
2. Add sausage and chicken. Season with salt and pepper. Stir to combine and saute for about 5 minutes, until chicken is no longer pink.
3. Add chicken stock, crushed tomatoes, rice, bay leaf, Cajun seasoning, thyme, and cayenne. Stir to combine. Cover and simmer on medium-low heat for 40-50 minutes, until rice is cooked and 95% of liquid is absorbed. Stir occasionally while simmering.
4. Add shrimp. Let mixture simmer until shrimp is cooked. Remove bay leaf. Stir in Sriracha and season with additional salt and pepper, if needed. Remove from heat.
5. Refrigerate in an air tight container for 3 days or freeze.