YIELD Makes 4 servings
INGREDIENTS
1 cup uncooked converted rice 1 can (16 ounces) diced tomatoes, undrained 1/2 cup finely chopped celery 2 teaspoons chicken bouillon granules 1 bay leaf 1/2 pound andouille sausage, cut into 1/4-inch rounds* 1‑1/2 cups chopped onions 1 cup chopped green bell pepper 1/2 pound raw large shrimp, peeled and deveined 1/2 pound boneless chicken breasts, cut into 1-inch pieces 3/4 teaspoon dried thyme leaves 1/4 cup chopped fresh parsley 1 teaspoon salt 1/2 teaspoon ground red pepper 1/2 teaspoon paprika Hot pepper sauce *If andouille sausage is unavailable, use kielbasa sausage.PREPARATION:
- Bring 1-3/4 cups water to a boil in medium saucepan. Add rice, tomatoes and their liquid, celery, bouillon granules and bay leaf. Return to a boil; reduce heat, cover tightly and simmer 20 minutes or until all liquid is absorbed. Remove and discard bay leaf.
- Meanwhile, heat large skillet over medium-high heat 1 minute. Add sausage, onions and bell pepper; cook and stir 10 minutes.
- Increase heat to high; add shrimp, chicken and thyme. Cook and stir 5 minutes. Add parsley, salt, ground red pepper and paprika. Stir to blend thoroughly.
- Place rice on platter. Spoon shrimp mixture over rice and serve with pepper sauce.