2 Large Chicken Breasts, Cubed
2 Tbsp Salt Pork or 2 strips of Bacon
1 Large Onion Diced
1 Large Bell Pepper Diced
½ Cup Diced Celery
3 Large Cloves Garlic Minced
½ Cup Sliced Mushrooms
¼ Cup Diced Green Onions
2 Cups Golden Rice
½ lb Andouille Sausage, sliced
2 Cups of Chicken Stock
Salt & Pepper, Cayenne Pepper, and Hot Sauce to taste
Sauté salt pork or bacon; over medium heat
Sauté cubed chicken until golden brown on all sides. Add sausage, onions, celery, bell peppers, and garlic. Continue until vegetables are well caramelized, not burnt.
Pour in stock, bring to a boil, and then reduce to a simmer.
Add in mushrooms and season with salt, pepper, and hot sauce.
Add in rice, cover and cook for 25 minutes on low heat. Stirring occasionally.