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Ingredients: 2
habanero peppers
3 T cooking oil
1 C
sofrito
12 oz andouille sausage, sliced
1 lb shrimp, peeled and deveined
1 lb boneless, skinless chicken breast cubed
3 scallions, chopped
15-oz. can fire-roasted diced tomatoes
10 oz frozen cut okra thawed
1 C chicken broth
1 C dry white wine
2 T
Cajun seasoning
1 C long grain rice
2 bay leaves |
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Season the sausage and chicken with Cajun seasoning, Heat one T of oil
in an iron skillet. Throw in the sausage and brown it on both sides. Take it out
and set aside. Add one more T of oil and brown the chicken in it. Take it
out and set aside. In a large pot or Dutch oven heat up another T of oil and
sautee the sofrito in it for 4-5 minutes. Add the sausage, chicken breast, diced
tomatoes, okra, rice, chicken broth and Habanera peppers. Bring to a boil, reduce
heat and simmer for 30 minutes stirring occasionally. when the rice is cooked,,
add the wine and the shrimps.
Simmer for 5-6 more minutes, until shrimp stop looking
translucent. Add half the scallions and taste. Add salt and pepper,
if necessary and turn off the stove.
Let it sit for 5 minutes, place in serving bowls, and garnish with remaining scallions.
C = cup
T = Tablespoon
t = teaspoon |
