Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield
6 servings (serving size: 2 cups)

You can streamline the preparation of this dish when you have canned diced tomatoes and chicken broth on hand.

How to Make It

Heat oil in a large Dutch oven over medium heat. Add chicken, kielbasa, onion, and bell peppers; sauté 5 minutes or until vegetables are tender, stirring frequently. Add rice; sauté 2 minutes, stirring constantly. Add thyme, black pepper, and red pepper; sauté 1 minute. Add water, broth, and tomatoes; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 15 minutes. Add shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley.

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Ratings & Reviews

jenny2's Review

dnferny
December 16, 2009
Have been making this for about 10 years and I can not go to a tailgate without it-always requested /demanded :). I simplified and instead of using partial amounts of items I go all in! I use a full pkg of hot italian sausage (casings removed, cut up) one bell pepper of each color, 1 onion, 1-2 ckn breasts, 1 lb peeled/deveind shripm, etc. Usually make ahead and re-heat before heading to the game. Everyone LOVES it!! My BF even puts eggs on it and eats it for breakfast!

Love this dish

jenny2
August 26, 2016
Super easy, very flavorful. Used hot Italian turkey sausage instead of kielbasa. Added a little Cajun seasoning. Came together in less than an hour including prep. Added some celery since I didn't have 3 colors of bell pepper on hand.