05-20-2004, 07:49 PM
Ingredients [ul] [li]3 oz. Medium Shrimp
[li]3 oz. Chicken (1 oz. chunks)
[li]3 oz. Andouille Sausage (quartered)
[li]1/2 cup Julienned Green Peppers
[li]1/2 cup Julienned Onions
[li]3 oz. Andaloo Sauce (puree of Andouille
[li]Marsale
[li]honey
[li]and Cream)
[li]2 oz. Chicken Stock
[li]1 oz. White Wine
[li]1 tsp. minced Garlic
[li]1 oz. Olive Oil
[li]1 Cup Rice
[/li][/ul] Directions In a hot pan, sear off the Shrimp, Chicken, and Andouille. Cook on a high heat for about 2-3 minutes. Stir and add the Peppers, Onions, and Garlic. Continue cooking for another minute. Add remaining ingredients (except the Rice) and let simmer on medium heat for about two minutes. Serve over Rice.
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[li]3 oz. Chicken (1 oz. chunks)
[li]3 oz. Andouille Sausage (quartered)
[li]1/2 cup Julienned Green Peppers
[li]1/2 cup Julienned Onions
[li]3 oz. Andaloo Sauce (puree of Andouille
[li]Marsale
[li]honey
[li]and Cream)
[li]2 oz. Chicken Stock
[li]1 oz. White Wine
[li]1 tsp. minced Garlic
[li]1 oz. Olive Oil
[li]1 Cup Rice
[/li][/ul] Directions In a hot pan, sear off the Shrimp, Chicken, and Andouille. Cook on a high heat for about 2-3 minutes. Stir and add the Peppers, Onions, and Garlic. Continue cooking for another minute. Add remaining ingredients (except the Rice) and let simmer on medium heat for about two minutes. Serve over Rice.
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