3cupschicken broth(i use unsalted cooking stock that's also GF)
2cupsshredded chickenleftover, roasted, or rotisserie
1lbsmoked sausagesliced into rounds and then quartered. Andouille is our favorite but you can use your favorite.
2tablespoonsparsleyminced, mixed in and a sprinkle as garnish
Hot SauceYour favorite brand is aways best.
In a large deep skillet or Dutch oven, heat the olive oil medium-high heat, add the chopped onion, green pepper, carrots, and celery. Saute until the onion is tender.
Add the rice and saute, stirring, until lightly browned.
Season with the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the chicken broth to the skillet.
Cover and reduce the heat to a simmer over low heat for 15 to 25 minutes, or until the rice is tender and liquid absorbed. Stir the shredded chicken, smoked sausage, and minced parsley into the rice; allow to heat through, about 2 to 3 minutes.
Taste and adjust seasonings with additional salt and pepper, if desired. Garnish with additional minced parsley, if desired.