- 4
Ingredients
- 12 Medium Shrimp, peeled, deveined and chopped
- 4-oz Chicken, diced
- 1 Tbsp Creole seasoning, recipe follows
- 2 Tbsp Olive Oil
- 1/4 cup Onion, Chopped
- 1/4 cup Green Bell Pepper, chopped
- 1/4 cup Celery, chopped
- 2 Tbsp Garlic, chopped
- 1/2 cup Tomatoes, chopped
- 3 Bay Leaves
- 1 tsp Worcestershire Sauce
- 1 tsp Hot Sauce
- 3/4 cup Rice
- 3 cups Chicken Stock
- 5-oz Andouille Sausage, sliced
- Salt and Pepper
Preparation
Step 1
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 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, 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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 Tbsp Paprika
2 Tbsp Salt
2 Tbsp Garlic Powder
1 Tbsp Black Pepper
1 Tbsp Onion Powder
1 Tbsp Cayenne Pepper
1 Tbsp Dried Oregano
1 Tbsp Dried Thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup