Preparation Method
- Heat oil in Dutch oven over medium heat.
- Add chicken, ¼ teaspoon salt, ¼ teaspoon black pepper and cayenne and cook stirring constantly until chicken is cooked through, 6-7 minutes.
- Add celery, onions, bell pepper, garlic and ¼ teaspoon salt and cook until vegetables have softened, 5-6 minutes.
- Add chicken broth, reserved tomato juice and sausage.
- Cover and simmer for 20 minutes.
- Add tomatoes, crushing each tomato with fingers while adding to the pot.
- Add shrimp, green onions, hot sauce, ½ teaspoon salt, ¼ teaspoon pepper and rice. Cover the pot and bring to a boil.
- Reduce the heat to low, stir and replace lid. Cook on low without lifting lid for 20 minutes.
- Remove Dutch oven from the heat and allow to rest, covered, for an additional 10 minutes. Stir in parsley and adjust seasonings to taste.
