pound andouille or other hot smoked sausage, sliced into 1/2-inch-thick rounds
12
ounces boneless skinless chicken thighs or breasts, cut into small cubes
3
cups chopped vegetables (onion, green bell pepper, celery)
1
can (14-1/2 ounces) whole tomatoes, cut up, undrained
1
cup uncooked rice
1/4
cup Frank's® RedHot® Original Cayenne Pepper Sauce
Prep Time
15 minutes
Cook Time
33 minutes
1. Cook sausage in Dutch oven or deep skillet over medium-high heat 5 minutes or until lightly browned. Add chicken; cook and stir 5 minutes or until browned. Add vegetables; cook and stir 3 minutes or until crisp-tender.
2. Stir in 1-1/4 cups water, tomatoes, rice, Frank's RedHot Sauce and 1/2 teaspoon salt. Heat to boiling. Reduce heat to medium-low. Cook, covered, 20 minutes or until rice is done, stirring once. Garnish with chopped fresh parsley, if desired.
Tip
Leftover cooked chicken, seafood or ham are good additions. Add to recipe in step 2.
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