(modified for gluten-free)
Ingredients
SERVINGS: Feeds 5 Hungry Firefighters
- 2 pounds chicken, bite-sized chunks
- 1 tablespoon butter
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup bell pepper, chopped
- 1 pound gluten-free kielbasa, bite-sized
- 1 pound shrimp, peeled, cleaned
- 2 10 ounce cans Rotel diced tomato and green chili
- 2 14½ ounce cans stewed tomatoes, Mexican style
- 1 cup chicken stock
- 2 cups Minute rice, uncooked
- 1 ounce hot sauce
- 1 tablespoon gluten free Creole seasoning
Preparation
METHOD
In a large skillet, brown chicken in butter over medium heat. Add onions, celery, and bell pepper and stir until vegetables are crispy or to taste. Add sausage and shrimp. Continue cooking for 10 minutes. Add diced tomatoes and stewed tomatoes. Stir well. Add chicken stock and slowly stir while bringing liquid to a boil. Add minute rice, hot sauce, and seasoning. Cover skillet and continue cooking until rice is fluffy. Serve warm with gluten-free cornbread.
