Soups Stews

Similar to Spanish paella. Spicey, but can be adjusted based on your preference. Use mild sausage or sweet italian sausage instead of hot sausage. You can also omit the red hot peppers.

1 whole chicken
2 bell peppers
2 onions
4 cloves of garlic
4 dry red hot peppers, crushed
1 tbsp olive oil or butter
1 tbsp parsley flakes
1 tbsp oregano
1/2 tsp ground sage
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp cumin
1/4 tsp celery seed
1/4 tsp ground corriander
1/2 lb shelled shrimp (optional)
1 lb hot link sausage, cooked (optional)
2 cups uncooked long grain rice
Salt to taste

Boil chicken until done, remove bones and cut into bite-sized pieces, set aside. Reserve broth. Chop bell peppers and onions. Mince garlic.

In heavy skillet saute peppers, onions, garlic and red peppers until onions are softened. In a large pot place rice, pepper mixture and all seasonings. Measure out 4 cups of chicken broth and/or water, add to rice. Add chicken pieces. Stir to mix. Bring to boil.

Lower heat to simmer and cover. Cook for 15-20 minutes, or until rice is done. Stir in shrimp just before serving to allow heat to cook shrimp quickly.

Serves 6 – 8.