- 6
Ingredients
- 1/2 cup vegetable oil , divided
- 1 1/2 pounds skinless chicken pieces (about 3 pieces or half a chicken)
- 3 Tbsp. Gullah seasoning | Get the recipe!
- 1 cup diced yellow onion
- 5 cups chicken stock
- 8 Tbsp. (1 stick) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups raw white rice
- 1/2 cup finely diced green bell pepper
- 1/2 cup peeled and finely diced carrots
- 1/4 pound medium shrimp , peeled and deveined (about 8 shrimp)
- 1/4 cup sliced andouille sausage (about 1 small sausage)
Preparation
Step 1
Directions
Heat 1/4 cup oil in a heavy-bottomed pot. Season chicken with Gullah seasoning. Brown chicken in oil, about 8 minutes; remove and set aside. Add onion to pot and sauté until tender, about 5 minutes.
Return chicken to pot with onion and add stock. Bring to a boil, reduce heat, and briskly simmer until juices run clear when the chicken is pierced with a fork, about 15 minutes. Remove chicken and set aside. Strain stock into a bowl and discard onion. Return stock to pot.
Heat butter in another heavy-bottomed pot over medium heat. Whisk in flour and cook over medium heat, whisking continuously, until mixture turns dark brown, about 10 minutes. Whisk mixture into stock, then bring to a boil. Reduce heat and briskly simmer until stock thickens, about 5 minutes. Add rice and return to a simmer, then cover and continue to simmer until rice is tender, 20 to 25 minutes.
In a clean, heavy-bottomed pot, heat remaining 1/4 cup vegetable oil. Add pepper and carrots; sauté until vegetables are tender, about 5 minutes. Add shrimp and sauté 3 minutes more. Add chicken and sausage and heat through. Add mixture to rice, mix well, and cook until heated through. Serve immediately.
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