Ingredients
- 2-3 grilled chicken breasts, shredded
- 1lb grilled andouille sausage
- 2 teaspoons olive oil
- 1 small chopped onion
- 1 small chopped green bell pepper
- 2-3 celery stalks chopped
- 1 cup chopped mushrooms
- 2 garlic clove
- 2 cups uncooked long-grain white rice (or brown rice)
- 2 cans of less-sodium chicken broth
- 1 can diced tomatoes, undrained
- Todd’s Cajun Dirt
- 1 teaspoon fresh thyme
- 1 teaspoon ground red pepper
- pinch of teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup thinly sliced green onions
Directions
- Grill chicken, and dice/shred. Set aside.
- Grill andouille sausage and cut into chunks. Set aside.
- Heat large skillet on medium-high heat, add in olive oil, onions, pepper, celery, mushrooms and garlic. Cook until tender (12 – 15 minutes).
- Stir in rice, and cook for 2 minutes. Add broth and spices. Bring to boil, then cover, reduce heat and simmer for 15 minutes.
- Add chicken, sausage and tomatoes. Cook uncovered for another 10 minutes. Add water was needed if mixture thickens up too much.
- Sprinkle sliced green onions on top, and serve with hot sauce.
That’s it! Goes will with some biscuits. If desired, you can also add in shrimp or other meats to the mixture. Reheats and freezes well!