Ingredients
- 2 tablespoons oil, divided
- 8 ounces uncooked medium shrimp
- 8 ounces boneless, skinless chicken breasts, cut into bite-size pieces
- 4 ounces andouille sausage or kielbasa, cut into half-moon slices
- 2 medium ribs celery, chopped
- 2 small red and/or green bell peppers, chopped
- 1 large clove garlic, finely chopped
- 2 cups water
- 1 (5.6 ounce) package Knorr® Cajun Sides™ - Red Beans & Rice
Why Everyone Loves This Recipe
Cooking Secrets
- Cook the rice just until tender and let it finish steaming in the pot for the best texture.
- Adjust the spice level by adding more or less cayenne pepper to suit your taste.
Step 1
Gently heat a tablespoon of oil in a large skillet over medium-high heat. Season the shrimp with a little salt and pepper if you like, then cook them for about a minute on each side until they just turn pink. Take them out and set them aside—they won’t be fully cooked yet. Next, season the chicken with salt and pepper and brown it in the same skillet, turning it so it gets color all over, which should take about 5 minutes. Remove the chicken and set it aside with the shrimp.
Step 2
Add the remaining tablespoon of oil to the pan and toss in the sausage. Cook it, stirring now and then, until it’s nicely browned—around 4 minutes. Then stir in the celery and cook until it’s soft and translucent, about 3 minutes. Add the peppers and cook for another couple of minutes until they start to soften. Stir in the garlic and cook just until you can smell its aroma, about 30 seconds.
Step 3
Pour in the water and the Cajun Red Beans & Rice mix, give everything a good stir, and bring it to a boil. Once boiling, cover the skillet, lower the heat a bit, and let it simmer for 5 minutes. Stir the shrimp and chicken back in and cook for another 3 to 4 minutes until the rice is tender and everything is cooked through. Let it sit for a couple of minutes before serving.
