Pull up a chair and dig into this warm, cozy recipe from Mavens & Makers Owner Ashlea Chance.
Ingredients
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tbsp. olive oil
- 12 oz. andouille sausage, cut into bite sized pieces
- 1lb. shrimp
- 1 cup chicken, cooked and diced
- 3 cloves garlic, minced
- 4 tbsp. butter
- 2 cups Arborio rice
- 14.5 oz. can diced tomatoes
- 2 tsp. Ocean State Bayou Phantom seasoning
- 6 cups chicken broth
- Parsley for garnish
Directions
- Heat chicken stock in a pot, keep simmering.
- Heat olive oil in a large stock pot. Sauté onion and bell peppers until almost tender, around 5 minutes.
- Add andouille sausage to the stock pot with the vegetables. Allow the sausage to start to brown.
- Add the butter and stir in the rice. Once the rice starts to toast, mix in the minced garlic. Cook for one minute.
- Over low heat add about two cups of the warm chicken stock along with the canned tomatoes and deglaze the pan, scraping up any brown bits on the bottom of the stock pot.
- Allow the rice to absorb most of the broth, stirring to combine. Once most of the broth has been absorbed, add another ladle or two of broth and stir. Repeat this step with the remaining broth. This should take about 20-30 minutes total. (You may not use all of the stock depending on how quickly the rice cooks).
- About five minutes before the rice is finished, add in the shrimp and Bayou Phantom.
- Once the shrimp are cooked through, garnish with parsley and serve!