Ingredients
- 1/2 pound Andouille sausage, cut into small, thin slices
- 1/2 pound ground venison
- 1/2 pound ground pork
- 1/2 pound pork chops, cubed (you could use ham if desired)
- 1 1/2 pound chicken thighs, skinless and cubed
- 2 cups onions, minced
- 1 cup bell pepper, minced (I prefer Red)
- 2 Tbsp garlic, minced
- 1/4 cup Old Bay Seasoning
- 1/4 cup cajun seasoning (you can use less if you prefer)
- Ground Black and white pepper (I like the Grinders that have both black and white together)
- 2 Tsp cayenne pepper
- 2 Tbsp basil, minced (or 2 tsp. pesto)
- 1 bunch thyme leaves, whole on stem
- 5 cups chicken stock
- 1 beer (make sure you like the taste, it does linger. Whilte wine may be an option as well, but I used beer.)
- 3 cups long grain rice, uncooked
- 1/2 cup parsley, chopped
Description
This Recipe Is Originated From Mark Boudreaux's Recipe From Realcajunrecipes.com. I Simply Improvised With The Ingredients And Cooking Order And The Results Are Outstanding! This Dish Is White Because It Has No Tomatoes In It. While This Dish Is A Labor
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