Pairing: Sokol Blosser's Evolution Riesling
In a 4 quart or larger sauce pot add olive oil to lightly coat the bottom of the pan. Turn the pan to medium high heat. Wait for the oil to come up to temp to sear the next ingredients. Toss the diced chicken with the Cajun spice and to the pan and sear real well creating a nice golden spice crusted coating. Next toss in the andouille sausage and diced vegetables and sauté until the onions become translucent. Add in the garlic bay leaves and thyme sauté for about a minute more. Then deglaze the pan with sokol Blosser Riesling to lift all the good parts and bits from the bottom of the pan. Next add in the rice and chicken stock salt and tabasco sauce. Bring to a simmer and cover with a lid and reduce heat to a lowest setting. Cook for 20 minutes. Pull from heat and let rest for 10 minutes. Serve and garnish with reserved scallions.