Creole Chicken and Andouille With Rice Recipe

Name: Creole Chicken and Andouille With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 1 lb boneless chicken thighs, cut into 1-inch pieces; ½ teaspoon salt; ½ teaspoon black pepper; 1 large red bell pepper, sliced thinly; 4 large scallions, cut into thick slices; 12 lb andouille sausage, sliced; 1 teaspoon sweet paprika; ⅛ teaspoon cayenne pepper; 3 cups cooked long-grain rice; 12 lb medium shrimp; ½ cup water; hot sauce

Servings: persons

3 tablespoons canola oil
1 lb boneless chicken thighs, cut into 1-inch pieces
½ teaspoon salt
½ teaspoon black pepper
1 large red bell pepper, sliced thinly
4 large scallions, cut into thick slices
12 lb andouille sausage, sliced
1 teaspoon sweet paprika
⅛ teaspoon cayenne pepper
3 cups cooked long-grain rice
12 lb medium shrimp
½ cup water
hot sauce

1
In a large skillet, heat 1 tablespoons oil over moderately high heat.
2
Salt and pepper the chicken and add to skillet, brown and cook 6-7 minute.
3
Remove chicken to plate.
4
Add 1 tablespoons oil to skillet.
5
Add bell pepper and one half of scallions.
6
Cook until crisp tender & edges are browned, about 5 minutes.
7
Add Andouille, paprika and cayenne.
8
Make sure Andouille is cooked through.
9
Add chicken, rice, shrimp and water.
10
Mix well, cook 5 minutes until shrimp is cooked through.
11
Cover tightly and let sit 2 minutes.
12
Service with hot sauce.

2158

kcal

Calories

Fat

112

Carbs

364

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons canola oil, 1 lb boneless chicken thighs, cut into 1-inch pieces, ½ teaspoon salt, ½ teaspoon black pepper, and more.

Yes, Creole Chicken and Andouille With Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creole Chicken and Andouille With Rice

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