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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is another of those dishes where I figured out what all went in it and then, without looking at others' methods, proceeded to write my own recipe. It came out perfect the very first time. Ingredients:
1 lb bag 36-40 ct tail-on frozen shrimp |
1 lb kielbasa or smoked sausage |
1 lb boneless, skinless chicken thighs |
2 to 3 tbsps olive oil |
2 medium onions, diced |
4 to 5 celery stalks, diced |
1 green bell pepper, diced |
4 to 5 scallions, chopped |
1 1/2 tsps coarse grind garlic |
creole seasoning (tony chachere's), to taste |
1 28oz can diced tomatoes |
1 tbsp browning sauce (kitchen bouquet) |
1/4 tsp poultry seasoning or sage |
4 cups water or low sodium chicken broth |
2 cups extra long grain white rice |
hot sauce (optional) |
Directions:
1. 1. Thaw shrimp overnight in the refrigerator or for several hours in cold water; pull tails off. Refrigerate until ready to use.
2. 2. Cut sausages in half lengthwise; then cut in 1/4-inch slices. Set aside.
3. 3. Spray a skillet and fry chicken thighs until nicely browned. Let cool slightly and dice; set aside.
4. 4. Preheat a 6 qt Dutch oven over medium high heat; add olive oil and heat to not-quite-smoking. Add onions, celery, green bell pepper, and scallions. Stir often to prevent scorching, and cook for about 5 minutes, or until slightly golden. Add garlic and cook for 1 minute longer.
5. 5. Add Creole seasoning as you go, tomatoes, sausage, chicken, browning sauce, and poultry seasoning; stir. Add water or chicken broth, and bring to a boil. Lower heat and add rice. Stir and cover with a vented lid; cook for about 20 to 25 minutes, or until liquid is absorbed.
6. 6. Stir in shrimp and heat through.
7. 7. Serve hot sauce on the side.
8. SUGGESTED SIDES: Cornbread and asparagus spears, bread pudding for dessert.
9. NOTE: This dish has no trouble standing alone, but is excellent served as a side dish with scrambled eggs, as well. Also, if seafood/shellfish sensitivity is an issue, substitute another pound of either smoked sausage, or perhaps ham, for the shrimp.
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