Creole Chicken and Andouille With Rice

Name: Creole Chicken and Andouille With Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-5 serving(s)
Ingredients: 3 tablespoons canola oil; 1 lb boneless chicken thighs, cut into 1-inch pieces; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 large red bell pepper, sliced thinly; 4 large scallions, cut into thick slices; 1/2 lb andouille sausage, sliced; 1 teaspoon sweet paprika; 1/8 teaspoon cayenne pepper; 3 cups cooked long-grain rice; 1/2 lb medium shrimp; 1/2 cup water; hot sauce

Submitted by Pesto lover

"A creole version of fried rice."

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Ready In:: 35mins
Ingredients:: 13
Serves:: 4-5

ingredients

3 tablespoons canola oil
1 lb boneless chicken thighs, cut into 1-inch pieces
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon black pepper
1 large red bell pepper, sliced thinly
4 large scallions, cut into thick slices
¹⁄₂ lb andouille sausage, sliced
1 teaspoon sweet paprika
¹⁄₈ teaspoon cayenne pepper
3 cups cooked long-grain rice
¹⁄₂ lb medium shrimp
¹⁄₂ cup water
hot sauce

directions

In a large skillet, heat 1 tablespoons oil over moderately high heat.
Salt and pepper the chicken and add to skillet, brown and cook 6-7 minute.
Remove chicken to plate.
Add 1 tablespoons oil to skillet. Add bell pepper and one half of scallions. Cook until crisp tender & edges are browned, about 5 minutes.
Add Andouille, paprika and cayenne. Make sure Andouille is cooked through.
Add chicken, rice, shrimp and water. Mix well, cook 5 minutes until shrimp is cooked through.
Cover tightly and let sit 2 minutes.
Service with hot sauce.