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Per Serving: Calories: 402; Fat: 16g (Saturated Fat: 4 grams); Protein: 24g; Carbohydrates: 38g; Sugar: 4g; Fiber 0g; Cholesterol: 97mg; Sodium: 800mg


12 medium shrimp, peeled and deveined
4 ounces chicken, diced
1 tablespoon Creole seasoning
2 tablespoons olive oil
1/4 cup chopped onion
1 chopped green bell pepper
1 chopped red bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
2 14oz cans of diced tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 1/2 cup rice
4 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper

  • In a bowl combine shrimp, chicken, sausage and Creole seasoning, and work in seasoning well.
  • In a large saucepan heat oil over high heat and add the chicken and sausage and cook until browned, about 3 minutes. 
  • Add onion, pepper, and celery and cook another 3 minutes.
  • Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.  Scrap bottom of pan to release brown bits.
  • Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
  • When rice is just tender add shrimp and cook until pink.
  • Season to taste with salt, pepper and Creole seasoning.



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