Ingredients
2 TB canola oil
1 cup chopped onion (¼ inch dice)
¾ cup chopped green pepper (¼ inch dice)
½ cup chopped celery (¼ inch dice)
2 Andouille sausage links, sliced ¼ inch thick
1 lb boneless skinless chicken thighs, cut into 1 inch pieces
1 lb peeled and deviened shrimp
2 TB chopped garlic
1 cup seeded and peeled tomatoes, 1 inch dice (I use canned plum tomatoes)
3 bay leaves
¼ tsp saffron
2 cups chicken stock
2 TB cornstarch mixed with 2TB water
Cayenne, to taste
Salt & pepper to taste
2 cups cooked white rice
Preparation
Heat oil in a 10-12 inch sauté pan over medium heat then add onion, pepper and celery and cook stirring occasionally for 5 minutes (do not allow to brown) Add sausage and chicken and cook for 5 minutes Add garlic and tomatoes and cook for 2 minutes Add bay leaves, saffron, cayenne and chicken stock and bring to a simmer Cover and cook for 30 minutes Add shrimp, cover and cook 5 minutes more or until shrimp are cooked thru (depends on the size shrimp you use) Add the cornstarch and water, bring to a boil and stir until thickened slightly. Season with salt and pepper and serve over rice
