3 tablespoon olive oil
2 ribs celery, chopped
1 white onion, diced
1 small red bell pepper, cored and diced
1 small yellow bell pepper, cored and diced
1 small green bell pepper, cored and diced
1-2 jalapeno peppers, seeded and finely chopped
4 cloves garlic, mined
2 boneless skinless chicken breasts, cut into bit-sized pieces
1 lb. andouille sausage, thinly sliced into rounds
3 cups chicken stock
1 can crushed tomatoes (14 oz)
1 ½ cups uncooked white or brown rice
2 tablespoons Cajun or Creole seasoning
1 bay leaf
1 teaspoon thyme, crushed
¼ teaspoon cayenne pepper
1 lb. raw shrimp peeled
1 cup thinly sliced okra
Salt and pepper
Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add celery, onion, bell peppers, jalapeno, and garlic. Sauté for about 5 minutes, stirring occasionally until the vegetables are soft and mostly cooked.
Add the remaining tablespoon of olive oil, chicken, sausage, and stir to combine. Continue sautéing for an additional 5 minutes or until the chicken is no longer pink and mostly cooked.
Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne. Stir and combine.
Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked (Stirring occasionally.)
Once rice in tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Remove bay leaf and season with salt and pepper and hot sauce. Remove from heat and serve!
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20 count shrimp $18 lb
30 count shrimp $18 lb
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