Welp, it was yet another race to beat the storms. I can’t recall having a rainier summer as far back as I can remember! I bet the farmer’s crops are growing like crazy! Hopefully soon the stores will be packed with bountiful produce of every vegetable and fruit imaginable! And speaking of veggies, in my rush, I forgot to add my sweet baby peas! I added them once I got everything back into the house and saw the bowl of them sitting on the counter next to the garnish I also forgot. That’s what happens when I don’t take my time! But this dish comes together so quickly, it’s easy to forget a couple of things!

You’ll really enjoy this one for a quick and easy weeknight meal that stretches quite far for even a large family of hungry eaters! The kiddos are members of the “Pea Haters Club”?  (It’s ok, I was the Vice Pres for many, many years. I totally understand.) Then simply sub them out with some grilled corn cut off the cob since you’re going to be out there anyways! Or if you’re really lucky, and the whole family likes broccoli, it’s a great addition, too! Grated carrots are nice to sneak in as well, and they won’t even know that they’re in there. 😉 Don’t add too much carrot, though, because it will add quite a bit of sweetness. If you want to “fancy it up”, I bet some grilled eggplant slices and maybe some grilled shrimp would be especially nice. Then just dice the eggplant and toss in!

So, I’m leaving the veggie part completely up to you. Everyone has their own unique set of taste buds, and no two people are alike. That’s why it’s always so hard to add things that makes everyone happy! And kids always have a hard time with things because their taste buds are very sharp. Taste buds dull a bit as you get older, and that’s why we “learn” to like a lot more. But this recipe is just the way to add and sneak in veggies so that everyone enjoys! Lots of nice flavors going on to camouflage!

So many wonderful flavors, that this is actually a nice meal to serve to company out on the deck or patio on a casual summer night! It’s one of our favorite meals and I’m always happy when my hubby requests it. Especially because it’s just the grill and one pan! Can’t beat that, right?!  

So let’s get right to it! Just toss a few andouille sausages on the grill along with 3-4 boneless, skinless thighs seasoned with seasoned salt, coarse black pepper, garlic powder, chili powder and paprika and grill until done! Takes about 15 minutes is all. 

 

Cover them, and set aside. In a large deep frying pan, or “chicken fryer”, add a can of tomatoes, some thinly sliced celery and onions, Zatarain’s Spanish Rice, and the water and butter!

 

 

Simply bring to a boil, cover and simmer until rice is tender. While rice is simmering, slice up your grilled sausages and snip or crumble the bacon. Slicing at an angle always looks nicer. 😉 And stir into tender rice!

 

 

Sorry the photos are so awful colored. I took them under hood vent light. Not a wise choice. But hey! We’re almost done! Fold in the peas, or veggie of choice, and bacon next. Grab your sunglasses, here comes another one! 

 

 

Aaahh, that’s better. Now just plate and top with a few fanned slices of those juicy, tender and well seasoned grilled chicken thighs! And if serving to company, don’t forget the garnish like I did! A nice sprig of parsley on the side or finely chopped parsley sprinkled over the whole top really does look nice. I simply served this with a few pieces of buttered and toasted “Texas Toast” bread! And the hubs was a very happy camper!!

 

  

I hope this soon becomes a family favorite at your house, too! We really love this stuff, and are always sad when it’s all gone! Be sure to print this one out and save it for one of those super busy summer nights! Have a beautiful day all! 

 

 

Weeknight Spanish Rice with Sweet Baby Peas, Grilled Chicken, Smokey Hot Andouille Sausage & Bacon

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Ingredients

• 3-4 boneless skinless chicken thighs, seasoned with seasoned salt, coarse ground black pepper, garlic powder, chili powder and paprika on both sides
• 4-6 hot and spicy andouille sausages
• 1 large rib celery, thinly sliced
• 1/2 of a medium onion, small diced
• 1 (7.4 oz.) box Zatarain's New Orleans Style Spanish Rice
• 1 (14.5 oz.) can whole, diced or stewed tomatoes with the juice, or can sub with 2 cups salsa
• 1 1/2 cups water
• 1 Tbl. butter
• 3-4 strips lean thick-cut bacon, cooked crisp and snipped or crumbled
• 1 cup sweet baby peas
• finely minced parsley to garnish, optional

Instructions

Season chicken thighs well on both sides. Grill chicken and sausages over medium heat on gas grill or hot coals until done. About 6-8 minutes per side. Remove to plate and cover to keep warm. Set aside.

In large deep frying pan, add next six ingredients. Stir and heat over medium high heat until just boiling. Reduce heat to low, cover, and simmer for 25 minutes or until rice is tender and water is absorbed. Set aside for 5 minutes.

While rice is simmering, snip, chop or crumble bacon, chop some parsley finely, and slice grilled sausages at an angle. When rice is ready, fold in sausage, bacon and peas.

Plate rice and sausage mixture, and slice grilled chicken thighs. Fan a few pieces of chicken over tops of each. Garnish with fresh parsley.

*If serving 4, use the lesser amounts. If serving 6 use the higher amounts.