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5 tbsp Canola Oil


10 oz Andouille Sausage, cut into half moons


1 pound Chicken Tenders, chopped


1/3 cup Green Bell Pepper, chopped


1/2 cup Yellow Onion, chopped


1/3 cup Celery, chopped


1 tsp Minced Garlic


2 cups Long Grain Unconverted White Rice


1 tsp Ground Paprika


3 tsp Creole Spice Blend (L32 Recipe)


1 each Bay Leaf


3 cups Chicken Stock


1 pound Shrimp (71/90), peeled and deveined


Heat 2 tablespoons of oil in large skillet. Add sausage and chicken. Saute until chicken and sausage are browned all over. Remove to a plate. In the same sauté pan, add 3 tablespoons of oil. Add bell pepper, onion and celery. Saute for 5 minutes or until tender. Add garlic, rice and spices and continue stirring until oil has coated all of the rice and garlic is fragrant (about 3 minutes). Return chicken and sausage to pan and add shrimp. Add stock and turn heat down to low and cover. Simmer until all liquid is absorbed, about 10-15 minutes. Adjust to taste with salt and pepper. Add additional chicken stock if needed.

Makes – 6 servings


Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.


© 1989-2011 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.