Patter Fam Sauces and Pastor's Pantry Cooking School

Serves 12
24 medium shrimp, peeled, deveined and chopped
8 ounces chicken, diced
2 tablespoon Patter Fam Heatnik Red Cajun Rub
4 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 tablespoons chopped garlic
1 cup chopped tomatoes
3 bay leaves
2 teaspoon Worcestershire sauce
2 teaspoon hot sauce
1 1/2 cup rice
6 cups chicken stock
10 ounces Andouille sausage, sliced
Salt and pepper

In a bowl combine shrimp, chicken and Cajun Rub, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in 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 sausage. Cook until
meat is done, about 10 minutes more. Season to taste with salt, pepper and Cajun Rub seasoning.

Written by Joyce Peters — October 12, 2018


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