Needed for this Recipe:
3 tablespoons of Butter Infused Olive Oil
1 pound chicken breast, cut into bite-sized pieces
½ pound andouille sausage, sliced in ¼ inch slices
1 yellow onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 stalk celery, diced
1 cup long-grain white rice
1 -14.5 ounce canned diced tomatoes
2 teaspoons – of our new Oregano Olive Oil
1-2 teaspoons Cayenne Pepper Olive Oil
1 teaspoon of cayenne pepper powder (optional)
1 teaspoon Worcestershire sauce
2 cups chicken broth
2 bay leaves
¾ teaspoon salt
½ pound medium raw shrimp, deveined (optional: tails removed)
4 green onions, thinly sliced
2 tablespoons sweet paprika powder
3 teaspoons garlic powder
1 tablespoon dried thyme
1 teaspoon of garlic salt
2 teaspoons of dried basil
2 teaspoons of onion powder
Place the chicken in a bowl and rub the dry ingredients. Set aside.
Heat the Butter Oil and Oregano Oil in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.
Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add Cayenne Olive Oil, the rice, diced tomatoes, hot sauce, Worcestershire sauce, salt and pepper and all remaining ingredients and stir to combine. Add the chicken broth and bay leaves.
Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender.
Serve sprinkled with some sliced green onions.