This is the first recipe I am adding to my new recipe category, What’s For Supper. Seriously, my husband and I go through the same thing every night. “Whatta you want for dinner?” “I dunno whatta you want?” We tried the meal planning thing. That lasted for about 3 weeks. I would have stir fry or something for Wednesday and by then we wouldn’t feel like that or I would forget he wasn’t going to be home until 8:30 so I would end up having a bowl of cereal. So if we do meal plan, it’s only for a couple days or so.
As I was typing this, Joe called me to ask, “What do you want for dinner?” Hmmmm.
The only thing I would do different next time is make more so there are left overs for the next day. Or two. Or three. Should have doubled the batch on this one. :/
Chop veggies-onion, green peppers, celery, garlic.
Chicken. Don’t be a dummy and give yourself Salmonella. Use a different board, wash your hands after, and clean your knife and board separately from stuff.
- 1.5 T smoked paprika
- 1 T salt
- 1 T garlic powder
- 1/2 T onion powder
- 1/2 T ground thyme
- 1/2 T oregano
- 1/2 T black pepper
- 1/2 T cayenne pepper
- Mix together.
- Store in air tight container.
- Use for seasoning meats to grill, soups/stews, and in marinades.
Add shrimp and chicken to a bowl and add 1 tablespoon of creole seasoning. I used shrimp already deveined, tail off, and shell off to save time.
Mix it up and refrigerate until ready to use.
Get out bay leaves, hot sauce, worsheshtire-worcshestirer-worshectire-whatever, you get the idea, crushed tomatoes, and measure out chicken stock and rice.
Now your prep is ready.
Heat a pot wtih a splash of oil.
Cook veggies for 2-3 minutes on med-high heat.
Add rice, tomatoes, bay leaves, worsheshtire, hot sauce and mix it up.
Add chicken broth and bring to the boil.
Cover and turn heat to low. Simmer for what seems like a god forsaken long amount of time…..Until the rice is almost cooked. About 50 minutes. I know. Stupid rice. Stir occasionally to let it know you haven’t forgotten about it.
Add the meats. Stir it up and cover again.
Cook until the chicken is cooked through. About 10 minutes. Normally I would add shrimp 2-3 minutes before chicken would be cooked but I didn’t. ‘Cause I was feeling lazy. They didn’t turn out tough or overcooked which was surprising.
Fish out the bay leaves.
It’s been raining here non stop so this one pot meal hits the spot.
This has just enough spice to trick you into forgetting you are old and your esophagus and stomach can’t handle spice like it did when you were in your 20’s. So… you if you are over the age of 30 and/or have an ulcer, you may need an antacid about an hour after indulging. So worth it. No pain no gain.
- 1/2 chopped green pepper
- 1 chopped celery stalk
- 1/4 chopped white or yellow onion
- 3 cloves of garlic
- 1 chopped boneless/skinless chicken breast
- 1 andoullie sausage link
- 1 T creole seasoning (recipe above)
- 12 medium shrimp-shell and tail off, deveined
- 4 oz crushed tomatoes
- 3/4 C brown rice
- 3-4 Cups of chicken broth
- 3 bay leaves
- dash hot sauce
- dash Worcestershire sauce
- salt to taste
- 2 T vegetable oil
- Heat oil in a pot over medium high heat.
- Add green peppers, onion, garlic, and celery.
- Cook for 3 minutes.
- While veggies are cooking, combine chicken and shrimp in a bowl and add creole seasoning. Mix together. Refrigerate until ready to use.
- Add tomatoes, rice, worceshestire, hot sauce, & bay leaves to pot. Stir well.
- Gradually add chicken broth. Stir.
- Bring to a boil. Reduce the heat to low and cover.
- Simmer, occasionally stirring, until rice is cooked.
- Add sausage, shrimp, and chicken. Stir and cover.
- Cook for 10 minutes until chicken is cooked through.
- Taste and add salt if needed.
- If too dry by the time rice is almost cook, either add a little bit of water or some more crushed tomatoes to loosen it up.