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6-8 serv.

35 min.



Recipe by Desirée 'BlackstoneBetty' Dukes



  • 4 8.8 oz packages Ready Rice
  • 13-16 oz andouille sausage, diced
  • 1-1.5 lb boneless chicken thighs, diced
  • 1 lb shrimp, optional
  • 1 large yellow onion, diced
  • 1 c each red, green, yellow, poblano peppers, diced
  • 2-3 celery stalks, diced
  • 3 garlic cloves, chopped
  • 1-2 tbsp creole seasoning or Blackstone cajun seasoning
  • 1 bunch green onions, chopped divided in half
  • 24 oz tomato sauce
  • Olive oil
  • Sour cream, optional



  1. Leftover cold white rice can be used, or if using ready rice packages, massage packages to loosen rice and place in a bowl. Set aside.
  2. Preheat one side of the Blackstone to medium heat. Drizzle olive oil, about 1-2 tbsp, add celery and yellow onions to cook 3-4 minutes then add in the peppers to cook 2-3 minutes. On the other side preheat the Blackstone to medium high and drizzle with 1 tbsp olive oil and add chicken to cook 4 minutes. Add sausage and shrimp cook 3 minutes. Seasoning everything lightly with creole or cajun seasoning.
  3. Turn all burners to medium or medium low and mix vegetables and meat together. Add rice and toss to incorporate.
  4. Add tomato sauce and toss.
  5. Add garlic and half of the green onions toss. Season with the rest of your seasoning. Salt and pepper if desired.
  6. Plate and serve! Leftovers are even more delicious!