4/5
(1 Votes)
Ingredients
- 1/4 cup clarified butter *
- 1 onion, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 3 ribs celery, coarsely chopped
- 5 cloves garlic, minced
- 1 1/2 pounds shrimp, peeled, deveined
- 1 1/2 pounds boneless, skinless chicken,
- cut into 1 1/2-inch cubes
- 3 bay leaves
- 1/2 teaspoon thyme
- 1/4 teaspoon paprika
- Two 28-ounce cans stewed tomatoes
- 1 cup chicken stock
- 3 teaspoons Louisiana Red Hot Sauce
- 1/4 cup Worcestershire sauce
- 1/2 pound andouille sausage or other
- spicy sausage such as kielbasa,
- 1/4 -inch slices
- 1/2 pound smoked ham, cut into 1/2-inch cubes
- 1/2 pound crawfish tails, peeled
- 1 bunch green onions, coarsely chopped
- Salt
- 3 cups long-grained rice
Preparation
Step 1
Heat butter in an uncovered heavy-bottomed pot or kettle. Add onion, bell pepper, celery and garlic and sauté, stirring, for 5 minutes. Add shrimp, chicken, bay leaves and thyme, and continue to cook over medium heat until chicken becomes white and shrimp are pink, about 10 to 15 minutes.
Add paprika and stir thoroughly to mix well with other ingredients. Add tomatoes, stock, hot sauce, and Worcestershire sauce. Mix well.
Add sausage and ham. Stir well. Add crawfish tails and cook over moderate heat until liquid returns to a boil. Add green onions, salt to taste and rice. Cook over low heat for 30 minutes. Serves 6.