|This dish comes together in no time at all and is beyond delicious.|
• 2 tablespoons olive oil
• 1 pound andouille (or smoked) sausage, sliced
• 2 skinless/boneless chicken breasts cut into bite-size pieces
• 3 celery stalks, finely diced
• 1 large onion, finely diced
• 1 large bell pepper, finely diced
• 2 bay leaves
• 2 teaspoons Creole seasoning
• 3-5 cloves garlic, minced
• 3 tablespoons tomato paste
1 tsp. fish sauce
• 1 (28 oz) can crushed San Marzano tomatoes
• 2 cups chicken stock
•1- ½ pound peeled and cleaned large raw shrimp
• 1 tablespoon flat-leaf parsley, chopped
-Place a large pot or Dutch oven over medium-high heat, and add the olive oil;
-Once the oil is hot, add the sliced sausage and let it caramelize and brown for a few minutes; once well browned, remove the sausage from the pot, and set it aside.
-Add the chicken pieces to the pot along with a sprinkle or two of salt and pepper, and allow them to brown in the oil/sausage drippings for about 2-3 minutes; remove the chicken pieces from the pot, and set aside.
-Add the diced celery, onion and bell pepper, and caramelize it for about 2-3 minutes in the oil, then add in the bay leaves, the Creole seasoning, the cayenne pepper, ½ teaspoon of salt and ½ teaspoon of black pepper, and stir to combine;
-Add the garlic and stir, and add the tomato paste and cook for about 1 minute. Add the fish sauce.
-Add the crushed tomatoes with juice, the chicken stock, and the browned sausage and chicken, and stir to combine, and allow the stew to simmer gently on low/medium-low, uncovered, for 20 minutes;
-Add the shrimp and simmer for only 2 minutes more until the shrimp turn pink.
-Finish by stirring in the chopped parsley serve over the garlic rice.
• 1 tablespoon olive oil
• 2 large cloves garlic, minced
• 2 cups jasmine rice
• 1 teaspoon sea salt
• ¼ teaspoon cracked black pepper
• 3 cups water
-Place a medium pot over medium-high heat, and add the olive oil; once hot, add the minced garlic, and stir to combine; once the garlic becomes fragrant, add the rice, the salt and the pepper and stir, and allow the rice to “toast” in the garlic oil for about 2 minutes;
-Next, add in the water, stir, and simmer the rice, covered, for about 20 minutes, or until tender; turn off the heat, and after 5 minutes, fluff with fork and serve.