3/4 cup Green Mountain Gringo Salsa, preferred flavor
1 tsp Unsalted butter
1 tsp Olive oil
1/4 cup Celery, small, diced
1/4 cup Onion, small, diced
1/4 cup Green bell pepper, small, diced
1 1/2 tsp Garlic, minced
1 tbsp Scallion, white part only, thinly sliced
1 1/2 tsp Cajun or creole seasoning blend
3/4 cup GMG Salsa, preferred flavor
1 tsp Texas Pete® Hot Sauce
1 1/2 cups Low sodium chicken stock
3/4 cup Uncooked white rice
2 oz. Chicken thighs, grilled, cut into 1 inch pieces
2 oz. Andouille sausage, grilled, cut into 1 inch pieces
2 oz. Crawfish tail meat, cooked
To taste Kosher Salt
To taste Black Pepper
INSTRUCTIONS
In a large, heavy stockpot or Dutch oven, melt butter and olive oil over medium heat. Add celery, onion, bell pepper, garlic and scallion; sauté until onions are translucent and vegetables begin to soften, about 10 minutes.
Add Cajun or Creole seasoning, Green Mountain Gringo Salsa and Texas Pete Hot Sauce. Bring to a boil and cook for 3 minutes.
Add chicken stock and rice. Bring to a boil, then reduce heat to a simmer and cover. Stir occasionally to keep rice from scorching. Cook for the amount of time specified on rice package or until rice is done.
Stir in chicken, Andouille sausage and crawfish. Add salt and pepper to taste.
