GOLDEN VALLEY, Minn. — Stand out when you bring a dish to a party, this dish can easily be made ahead of time and thrown into a crock pot. It will be the crowd pleaser.
Brian Rubenzer, Executive Chef at Cherokee Tavern and Brie Catering, served this up on KARE 11 News Saturday.
RECIPE: 1 pound sliced Andouille sausage, 1 pound diced chicken, 1 pound shrimp tail on, two large green peppers large dice, 2 red peppers large dice, 1 yellow onion large dice, 2 large can of dice tomato, 1 large can tomato sauce, 3 TB of cajun seasoning(prefer Chef Prudhomme Chicken magic) 4 chopped garlic clove, 1 large shallot, 2 TB dry thyme. 2 cups white rice, 2 bay leaves, 4 cups of chicken stock. 1 ounce olive oil, 2 ounces white wine, salt and pepper to taste, ½ cup Franks red hot sauce
Saute, dice chicken for 2 minutes, add andouille sausage, add chopped garlic and shallots, two bay leaves thyme and cajun seasoning, deglaze with little white wine, add peppers, onions, can tomato dice and sauce, simmer for about an hour and add hot sauce.
Separate pan make white rice with chicken stock.
Separate pan saute shrimp.
Add rice and shrimp before serving, holds well in crock pot.