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Ingredientes
- 12 med Shrimp peeled, deveined, and minced
- 4 ounce Chicken, diced
- 1 Tbsp. Bayou Blast - (Emeril's Creole Seasoning) see * Note
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. Minced onion
- 1/4 c. Minced green bell pepper
- 1/4 c. Minced celery
- 2 Tbsp. Minced garlic
- 1/2 c. Minced tomatoes
- 3 x Bay leaves
- 1 tsp Worcestershire sauce
- 1 tsp Warm sauce
- 3/4 c. Rice
- 3 c. chicken stock
- 5 ounce Andouille sausage sliced Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In a bowl combine shrimp, chicken and Bayou Blast, and work in seasoning well.
- In a large saucepan heat oil over high heat with onion, pepper and celery, 3 min. Add in garlic, tomatoes, bay leaves, Worcestershire and warm sauces. Stir in rice and slowly add in broth. Reduce heat to medium and cook till rice absorbs liquid and becomes tender, stirring occasionally, about 15 min.
- When rice is just tender add in shrimp and chicken mix and sausage. Cook till meat is done, about 10 min more. Season to taste with salt, pepper and Bayou Blast.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 4 servings | |
| Calories 403 | |
| Calories from Fat 195 | 48% |
| Total Fat 21.79g | 27% |
| Saturated Fat 5.99g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 603mg | 25% |
| Potassium 477mg | 14% |
| Total Carbs 33.52g | 9% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.85g | 1% |
| Protein 17.29g | 28% |
