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Description
This was the recipe that was cooked on my NOLA mission trip.
Ingredients
US|METRIC
4 SERVINGS
- 3 celery stalks (large)
- onions (2 med., diced)
- 2 green bell peppers (large)
- 1 can diced tomatoes
- 2 garlic cloves (finely diced)
- 1 can chicken stock
- 2 Tbsp. cajun spice
- minute rice (1 med. box of ')
- 1 lb. andouille sausage (cut 1/2 inch squares)
- 3 boneless skinless chicken breast (cut 1/2 inch squares)
- 1 cup shrimp (optional)
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Directions
- Cook Andouille / smoked sausage in a large stock pot, constantly stirred on high heat, add chicken and stir for about 4 minutes
- Add all vegetables, garlic, can of diced tomatoes and Cajun spice, constantly stirring for about 6 minutes
- Add 3/4 can of chicken stock and bring to a boil
- Add 4 cups of rice, salt and pepper to taste, stir well
- Remove from heat, let sit for 6 minutes and serve
NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories580Calories from Fat320 |
% DAILY VALUE |
Total Fat36g55% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol230mg77% |
Sodium1070mg45% |
Potassium1110mg32% |
Protein52g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber2g8% |
Sugars6g |
Vitamin A20% |
Vitamin C100% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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