Andy found this recipe on Foodnetwork.com for our Louisiana themed party yesterday. We doubled the recipe since the original is only 4 servings (the one I have posted here is NOT doubled, however). But, to be honest, this recipe has so many ingredients that I will probably just do the same next time too. It is easier to make a bunch and save the rest for later – and it’s so good that I bet we will end up eating way too much of it anyway. Keep in mind that this is a pretty spicy dish!
- 12 medium shrimp, peeled, deveined and chopped (we used a few extra)
- 4 ounces chicken, diced
- 1 tablespoon Creole seasoning, recipe at the bottom
- 2 tablespoons olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 2 tablespoons chopped garlic
- 1/2 cup chopped tomatoes
- 3 bay leaves (remember not to eat them!)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 3/4 cup rice (not cooked)
- 3 cups chicken stock (we used chicken bullion powder)
- 5 ounces Andouille sausage, sliced (I’m going to use a little less next time)
- Salt and pepper
First, mix the seasoning in a bowl (the recipe is at the bottom). You will end up with 2/3 cup of it even though you only need a tablespoon for this recipe. In another bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. Set it aside for later.
In a large saucepan heat oil over high heat with onion, pepper and celery for 3 minutes.
Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, for about 15 minutes.
When rice is just tender add shrimp and chicken mixture and sausage.
Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
Ah, it was so delicious! We made a lot, but all of it was gone by the end of the night. We still have enough for another skillet of it, though, so we’ve been debating whether or not to make it again right away.
Creole Seasoning: (this will, unfortunately, yield 2/3 cup)
- 2 1/2 tablespoons paprika
- 2 tablespoons salt (use 1, it is salty enough already)
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme