Ingredients
Scale
- 2 Tbsp oil
- 2 large onions, chopped
- 3 turnips, diced
- 3 carrots, diced
- 3 stalks celery, diced
- 6 cloves garlic, sliced
- 2 tsp thyme
- 2 tsp paprika
- 1 tsp ground allspice
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp salt
- 1 cup dry white wine
- 1 can diced tomatoes
- 2 cups fresh tomatoes (cherry or grape tomatoes, cut in half)
- 3–4 cups low sodium chicken stock
- 2 1/2 cups brown rice
- 2 pounds cooked chicken, cut into bite-sized pieces
- 1 pound Andouille sausage (fully cooked) sliced
- 1 pound shrimp, thawed and tails removed
- Green onions and fresh parsley
Instructions
- Preheat oven to 350 degrees.
- In a large, oven-safe pot, sauté onions, celery, turnips, and carrots for 5 minutes in oil, then add garlic for another 2 minutes. (I use an enamaled cast-iron dutch oven with oven-safe lid.)
- Stir in the thyme, paprika, allspice, black pepper, salt, and cayenne, allowing the spices to coat the veggies and “toast” in the heat.
- Stir in the white wine, diced tomatoes, rice, and chicken stock. Then add the cooked chicken and Andouille sausage and bring to a boil.
- Once boiling, stir in the fresh tomatoes, cover the pot, and bake at 350 degrees for 30 minutes.
- Stir in the shrimp, green onions, and fresh parsley, cover, and bake another 5 minutes, or until shrimp is pink.
