We prepare all of our veggies at the beginning of the week when we first purchase them, so they are vacuum sealed in mason jars cut up already for salads or to throw together meals like this one...
12 medium shrimp, peeled & deveined
4 ounces raw chicken, diced
1 1/2 tablespoons Copycat Emerils Essence Creole Seasoning
2 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice, uncooked
3 cups chicken stock
1 Kielbasa, sliced
Salt and pepper
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well, set it aside and let the flavors marry.
In a large (deep) frying pan heat oil over high heat, then add onion, pepper and celery, saute for 3 minutes.
Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
Stir in the uncooked rice and slowly add broth.
Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
When rice is just tender add shrimp and chicken mixture and kielbasa.
Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.