Ingredients
- 1/4 cup butter (1/2 stick)
- 1 onion, coursely chopped
- 1 green bell pepper, seeded and coarsely chopped
- 3 celery ribs, coarsely chopped
- 5 garlic cloves, minced
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
- 1/2 pound of medium to large shrimp, cleaned and deveined
- 3 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 2 (28 ounces) cans stewed tomatoes
- 3 cups chicken broth or stock, adding more if necessary
- 1/4 cup Worcestershire sauce
- 1 to 3 teaspoons of hot pepper sauce, or to taste
- 1/2 pound precooked spicy andouille sausage, cut into 1/2-inch cubes
- 1/2 pound thick smoked ham, cut into 1/2-inch cubes
- 1/2 pound crawfish, peeled (optional)
- 1 bunch of scallions, coarsely chopped
- 2 pinches of salt, or to taste
- 3 cups uncooked long-grain white rice
How to Make
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Step 1: In a large pot melt butter over medium-high heat. Add onion, bell pepper, celery, garlic and saute for 5 minutes stirring often.
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Step 2: Add chicken, bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until the chicken is no longer pink inside.
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Step 3: Stir in paprika and thoroughly mix with other ingredients. Stir in tomatoes, chicken broth, Worcestershire sauce and hot pepper sauce until well mixed.
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Step 4: Add sausage and ham stirring well, add the crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.
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Step 5: Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender. Add the shrimp and let cook for 5 minutes or until the shrimp is opaque. Before serving remove the bay leaves. Serve with fresh crusty French bread.
We hope you enjoy this recipe!
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