READY IN: 1hr 30mins
Recipe by Gluten Free Mama

I originally got this recipe from Anne Lindsay's Light Kitchen and tweaked it to my taste. It is delicious and always a hit.

Top Review by Karlouise

This was delicious. I did have to add a little more liquid for the rice to cook enough. This makes a huge amount and I will be freezing some of the leftovers in vacuum boiling bags to bring camping. This will make a hearty meal after hiking all day. Thanks for a great recipe!

Ingredients Nutrition


  1. In a large Dutch oven, melt butter over medium-high heat; cook onion, celery and garlic until softened. Add green and red pepper, bay leaves, oregano, thyme, salt, pepper and cayenne. Cook until all softened and remove from pot.
  2. Add sausage to the pot and start to brown; add chicken. When they are starting to brown well, add vegetables back to the pot.
  3. Add rice and stir well. Add tomatoes, tomato sauce and stock; bring to boil. Stir in shrimp.
  4. Bake, covered in a 375 degree oven for 40 minutes or until rice is tender. Discard bay leaves.
  5. Sprinkle individual servings with parsley and green onions.

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