Serves 6
Directions
- 1Add canola oil to a hot pan.
- 2Add 2 tablespoons of butter to the pan.
- 3Add sliced beef sausage to the pan and cook until puckering.
- 4Remove the beef sausage from the pan.
- 5Add cubed chicken thighs to the same pan.
- 6Season the chicken with Tony Chachere's Creole Seasoning.
- 7Remove the chicken thighs from the pan once cooked.
- 8Add the diced vegetables (green and red bell pepper, celery, white onion, and garlic) to the pan.
- 9Add 1/2 cup of tomato paste to the vegetables and mix well.
- 10Pour in 4 cups of low sodium chicken broth.
- 11Dump in 2 cups of washed rice.
- 12Add the spice blend (1 tbsp garlic powder, 1 tbsp paprika, 1 sprig of fresh thyme, 1 tbsp creole seasoning, 1 tbsp black pepper, 1 tbsp onion powder).
- 13Cover the pan with a lid and let it simmer on medium heat for about 15 minutes.
- 14Toss in the cubed salmon seasoned with creole seasoning.
- 15Add about 1/2 cup more of chicken broth.
- 16Toss in the cooked beef sausage and chicken.
- 17Cover the pan back up and cook for another 5 to 8 minutes.
Ingredients
- canola oil
- 2 tablespoons butter
- 1.5 cups sliced beef sausage
- 1 cup cubed chicken thighs
- 1 tablespoon Tony Chachere's Creole Seasoning
- 0.5 green bell pepper
- 0.5 red bell pepper
- 0.5 cup celery
- 0.5 white onion
- 3 cloves garlic
- 0.5 cup tomato paste
- 4.5 cups low sodium chicken broth
- 2 cups washed rice
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 sprig fresh thyme
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 cup cubed salmon
Equipment
hot panspatulatongslid
Tips
- Do not rush the process; be patient while cooking this dish.
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