Quick Andouille, Chicken, and Shrimp

This dish comes together in less than half an hour. Ingredient proportions are completely adaptable to what you like and what you have handy. So is seasoning: I was all ready to add some Essence or hot sauce, but the smoked Andouille I was using had all the flavor I needed (this time).

• Ready In: 30 mins
• Serves: 4

Ingredients

• 5  slices bacon
• 1  lb andouille sausage, fully-cooked, sliced
• 1⁄2 red onion, diced
• 3  garlic cloves, peeled and diced
• 1  leek, rinsed, drained, and sliced
• 2  celery ribs, rinsed and sliced
• 1  lb  boneless chicken thighs, cubed
• 1 (15 ounce) can diced tomatoes, undrained
• 1  green bell pepper, seeded and diced
• 8  ounces  cooked peeled shrimp
• 2  tablespoons cilantro, rinsed well and chopped
•  cooked rice or   egg noodles

Directions

1. Cook bacon strips in a wide braising pan over medium low heat, turning occasionally, until cooked through but not crisp. Remove bacon to paper towels. Once cool enough to handle, use kitchen shears to cut them into 1” pieces. Set aside.
2. Raise heat to medium high until drippings are hot but not smoking. Sear Andouille slices, stirring often, until nicely browned on both sides.
3. Add onion, garlic, leek, and celery to pan. Cook, stirring frequently, until vegetables are tender but not browned. Remove sausage and vegetables from pan with a slotted spoon.
4. Add diced chicken in a single layer, leaving unturned until the bottoms of the cubes are browned and most of the tops have lost their pink color. Stir. Continue to cook until cubes are fully cooked and have no pink in the middle.
5. Return sausage and vegetables to pan, mixing well. Add tomatoes with their juices to deglaze, scraping up any browned bits.
6. Add bell pepper, cover, reduce heat and simmer 5-10 minutes until flavors combine. Stir in cooked shrimp and bacon, and cook, covered, just long enough to heat shrimp.
7. Remove from heat, top with cilantro, if desired, and serve over hot rice or noodles.