Sunday, August 2, 2015


One of my favorite things to eat and cook with is rice. Cajun and Southern foods are a another favorite. Mix them together and you have some "Good eaten'". I have done this recipe a few different ways and I think this one is the best I have done yet. A couple of ingredients may be a little hard to find. The Andouille Sausage is one. It can be substituted with a good spicy sausage, and the other is the Smoked Cajun spice. If un-smoked is all you can find, then add just a little liquid smoke. This will serve 6 or just me.


¼ vegetable oil
2 pounds boneless fresh chicken, cubed
1 pound andouille sausage, sliced ½" thick
½ pound shrimp, peeled and devaned
2 cups onion, chopped
2 cups celery, chopped
1 cup green bell pepper, choped
¼ cup garlic, chopped
7 cups beef stock
2 cups mushrooms, sliced
1 cup green onion, sliced
½ cup parsley, minced
2 teaspoons smoked Cajun spice ( more if you like very hot spice )
salt and fresh cranked black pepper
4 cups long grain white rice

Place a Deep 12" or 14" Dutch oven 14 or 18 charcoals. Heat oil. Add chicken and cook, stirring occasionally  until chicken is dark brown on all sides. ( It is important the meat is well browned because the color comes from the meat. ) Add the sausage and cook 10 to15 minutes more. Remove all but 2 tablespoons of fat. Add onions, celery, bell pepper and garlic; cook until vegetables are well browned. Add the beef stock and bring to a boil. Reduce charcoals to 10 or 13 and simmer for 15 minutes. Add mushrooms, green onions and parsley. Season with salt and pepper to taste and Cajun spice. Add rice, and remove charcoals to 7 or 9, cover and add  the 3 or 4 removed charcoals to the lid and cook for 30 to 40 minutes. Add shrimp the last 5 minutes of cooking. Remove Dutch oven from all charcoals and let stand 10 minutes. Adjust seasoning to taste and serve.



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  2. Great article, Thanks for your great information, the content is quiet interesting. I will be waiting for your next post.

    1. In process of moving to Utah. Will get back to posting soon.