Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 1 large onion chopped
  • 6 green onions sliced
  • 1 stalk celery diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 3 tablespoons Creole seasoning
  • 2 pounds boneless skinless chicken breast cubed
  • 1/2 pound Andouille sausages
  • 2 cups white long grain rice
  • 1 16-oz. can diced tomatoes
  • 2 teaspoon hot sauce
  • 1/2 teaspoon sea salt
  • 1 16-oz. can chicken broth
  • 3 bay leaves
  • 1 pound medium raw shrimp


  • COOKING INSTRUCTIONS: Chop the onions, celery, green bell pepper and garlic.
  • Mix half of the Creole seasoning with the diced chicken and brown over medium high heat.
  • Add the Andouille sausage and cook for another 3 minutes until the sausage begins to brown.
  • Add the onion, celery, green bell pepper and garlic and cook for 3minutes.
  • Add the rice and cook for another minute.
  • Add the diced tomatoes, Creole seasoning, hot sauce, salt and pepper. Stir to combine.
  • Now add the chicken broth and bay leaves.
  • Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes.
  • Add the shrimp, cover, and continue to simmer another 10 minutes. Serve hot.


SERVING SUGGESTION: Warm Buttered Corn Muffins. VEGITARIAN: Replace beef with Portobello mushrooms, replace chicken with eggplant and replace shrimp with zucchini. NUTRITION: 607 Calories; 8g Fat (12.8% calories from fat); 66g Protein; 61g Carbohydrate; 3g Dietary Fiber; 240mg Cholesterol; 1092mg Sodium. Exchanges: 3 Grain (Starch); 7 Lean Meat; 1 Vegetable; 0 Other Carbohydrates.
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