Ingredients

The following ingredients have 7 Servings
  • 1 Tablespoon Creole seasoning, divided
  • 12 ounces peeled and deveined medium shrimp (about 2 cups) (See Tip 1)
  • 12 ounces skinless and boneless chicken thighs, trimmed of fat and cut into 1-inch pieces (about 2 cups) (See Tip 2)
  • 2 Tablespoons olive oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 5 cloves garlic, minced
  • 12 ounces andouille sausage (about 2 cups sliced)
  • 1-1/2 cups long-grain white rice, rinsed (See Tip 3)
  • 14.5 ounce can diced tomatoes, undrained
  • 3 cups chicken broth
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Hot sauce to taste
  • Minced parsley for garnish (optional)

Instruction

  • Combine shrimp and 1/2 tablespoon of Creole seasoning in a small bowl; combine chicken and remaining 1/2 tablespoon of Creole seasoning in another small bowl. Set aside.
  • Heat olive oil in a large Dutch oven over medium heat. Add shrimp; cook for 3 minutes or until shrimp starts to turn pink. Remove from pan; shrimp will not be fully cooked at this point.
  • Add onions, celery and bell pepper to Dutch oven. Sauté over medium heat for 10 minutes. Add garlic; cook for 30 seconds or until fragrant. Add chicken that has been mixed with Creole seasonings. Cook 5 minutes. Add andouille sausage; stir to combine. Cook mixture for 2 to 3 additional minutes.
  • Add rice; stir to combine. Add diced tomatoes, chicken broth, Worcestershire sauce, salt, and pepper; stir to combine. Bring to a boil.
  • Reduce heat to medium low; cover pan and cook for 15 minutes. Add shrimp; cover pan and cook for 10 additional minutes, or until rice is done and liquid has been absorbed. If necessary add additional broth.
  • Add hot sauce to taste if desired. Correct seasonings.
  • Garnish with minced parsley if desired.
  • Yield: 8 servings. (See Tip 4)