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• 1/2 cup vegetable oil
• 3 cups chopped onions
• 1 cup bell peppers, chopped
• 1 cup celery, chopped
• 2 tsp. salt 1 1/2 tsp. cayenne
• 1 Tbsp. garlic, chopped
• 1 lb. andouille smoked sausage, cut crosswise into 1/4 inch slices
• 1 lb. kielbasa, cut in 1/4 inch slices
• 1 1/2 lbs. boneless chicken meat, white + dark, cut into 1 inch cubes
• 1 lb. small raw shrimp, cleaned and peeled
• 3 bay leaves
• 3 cups medium-grain white rice
• 6 cups chicken stock
• 1 cup green onions,
• green tops only, chopped
Heat the oil in a large cast-iron Dutch oven, or large heavy pot over medium heat. Add the onions, bell peppers, celery, 1 tsp. of the salt and 3/4 tsp. of the cayenne and cook, stirring until the vegetables are very soft, about 5 to 6 minutes.
Add the garlic and cook, stirring for 30 seconds. Add the andouille, kielbasa and cook, stirring and scraping the bottom and sides of the pot to loosen any browned particles, until browned, about 5 minutes.
Season the chicken with the remaining 1 tsp. salt and remaining 3/4 tsp. cayenne. Add the chicken and the bay leaves, and cook, stirring until browned, about 6 minutes. Add the rice and cook, stirring for about 2 minutes.
Add the stock, stir to combine, and cover. Lower the heat to low and cook without stirring until the rice is tender and all the liquid is almost absorbed, about 30 minutes. Add raw shrimp and continue cooking, covered, until all liquid is absorbed.
Remove from heat and let stand, covered, without stirring for 10 minutes.
Remove the bay leaves. Stir in the green onions and serve.
Soup prepared / recipe provided by:
Josh Amyot, Graphic Designer
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