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Serves 8| Hands-On Time: | Total Time:



  1. Sauté the sausage in a Dutch oven over medium-high heat until lightly browned. Remove and set aside. Add the red pepper to the Dutch oven; sauté 2 minutes. Add the celery, scallions, parsley, garlic, and thyme, stirring well. Cook another 3 minutes then add the rice, still stirring. Add the chicken, combining well.
  2. Reduce heat to low and cook 5 minutes. Stir in the sausage, tomatoes, broth, bay leaves, salt, black pepper, and cayenne. Cover and cook 15 to 20 minutes or until the rice is done. Stir in the shrimp and lemon juice and cook until the shrimp are just done, another 3 to 5 minutes. Serve warm.
By December, 2004

Nutritional Information

  • Per Serving
  • Calories 498Calories From Fat 36%
  • Calcium 128mg
  • Carbohydrate 40g
  • Cholesterol 167mg
  • Fat 20g
  • Fiber 2g
  • Iron 5mg
  • Protein 37mg
  • Sat Fat 6g
  • Sodium 1049mg
What does this mean? See Nutrition 101 .

Quick Tip

Leftovers can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let frozen leftovers thaw in the refrigerator the night before you serve them.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.