Ingredients

  • 1 cup vegetable oil
  • 1 pound Andouille Sausage, cut into 1-inch pieces
  • 2 large boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup diced celery
  • 1 large red pepper, stemmed, seeded, diced
  • 1 large green pepper, stemmed, seeded, diced
  • 2 bay leaves
  • 1 teaspoon of dried basil
  • ¼ teaspoon of cayenne pepper
  • 2 cups of long grain white rice
  • 4 ½ cups of defatted chicken broth
  • 1 cup of tomato sauce
  • ½ cup of tomato paste
  • 2 pounds uncooked, medium shrimp, peeled, deveined
  • ¾ cup fresh flat leaf parsley
  • Salt and pepper and Old Bay spice to taste

Directions

  1. Heat oil in very large, heavy pot over medium heat. Add sausage and cook until brown, 10 minutes, turning often. Using slotted spoon, transfer to a covered bowl and set aside.
  2. Sprinkle chicken pieces with salt, pepper, and Old Bay. Add to the pot and brown, 10 minutes, then transfer to bowl with sausage.
  3. Add onions to the pot, turn to low heat and cook until wilted, 10 minutes. Add garlic, celery, both bell peppers, bay leaves, basil, and cayenne. Cook for another 5 minutes, stirring often.
  4. Add the rice to the pot with the vegetables. Cook for 5 minutes, stirring constantly. Add the sausage and chicken to the pot. Add the broth, tomato sauce, and tomato paste and increase heat to bring to a boil. Reduce heat to a simmer, cover the pot, and cook for 20 to 25 minutes until chicken is cooked through. Stir occasionally to prevent burning.
  5. Stir in the shrimp and parsley and cook covered, until the shrimp turn pink, for 5 minutes. Adjust the seasonings. Remove the bay leaves and enjoy!

Secret: Make ahead the day before and reheat in the pot on low heat – the flavors have a chance to blend together. Laissez les bon temps rouler!

Serves: 8-10 people
Total Time: 45 minutes


About the Chef

recipe_maleitkeName of Chef: Melody Maleitzke
Family: Husband – Mark Maleitzke; Daughters – Elaine and Isabella; Son – Jared
Community: Carmel Mountain Ranch
Hobbies & Interests: Painting, crafting, writing, hiking, foodie nerd events, and cooking/baking
Favorite Local Activity: Hiking Lake Poway Trails and exploring all the wonderful dining options in Carmel Mountain Ranch and Rancho Bernardo. The Barrel Room and Café Luna are my favorites.
About the Recipe: I crafted this recipe over 15 years ago for my family. It’s a big hit for Mardi Gras parties and perfect for cooler weather months. If you like it spicy, just add more cayenne or Old Bay.
About the Chef: I’m a social media marketing manager who works from home and am grateful for such a wonderful, balanced life, as I love my time with family and friends. I learned my down-home cooking style in my grandma’s kitchen, as I helped her prepare meals since I was five. She told me to always infuse my cooking with love – I do, Grandma, everyday!


GET PUBLISHED! Submit a recipe at www.92128magazine.com