Instructions:
Cover the chicken with water and set over medium heat. Bring to a boil, reduce the heat and simmer for about 45 minutes. Remove the chicken from the pot and reserve the stock. When cool enough to handle, remove the chicken meat from the bones and skin and cut it into bite sized pieces. Set aside. Reserve stock. Meanwhile, in a large heavy bottomed Dutch oven over a medium heat, sauté the sausage in the oil until lightly browned. Remove it from the pot with a slotted spoon and set it aside with the chicken. Add the onion, celery, and bell pepper to the pot and sauté until tender. Add the crushed tomatoes, garlic, salt and pepper and cook for about 10 minutes, stirring and scraping the bottom of the pot. Stir in the rice and mix well. Stir in 1 1/2 cups of the reserved chicken stock, bring the pot to a boil and then reduce to a simmer. Add the sausage, chicken, and raw peeled shrimp. Cook uncovered, stirring occasionally, until the rice and shrimp are done, about 20 minutes. Source: Gumbo Shop : A New Orleans Restaurant Cookbook
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