Ingredients
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1/4 cup butter (1/2 stick)
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1 onion, coarsely chopped
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3 celery ribs, coarsely chopped
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5 garlic cloves, minced
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1 1/2 lbs shrimp, peeled and deveined
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1 1/2 lbs boneless skinless chicken breasts, cut into 1 1/2-inch cubes
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3 bay leaves
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1 teaspoon dried thyme
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1/2 teaspoon paprika
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2 (28 ounce) cans stewed tomatoes
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1 cup chicken broth
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1/4 cup Worcestershire sauce
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1 -3 teaspoon hot pepper sauce, to taste
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1/2 lb precooked spicy andouille sausage, cut into 1/2-inch cubes
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1/2 lb smoked ham, cut into 1/2-inch cubes
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1/2 lb crawfish, peeled
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2 pinches salt (or to taste)
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3 cups uncooked long-grain white rice
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1 green bell pepper, seeded and coarsely chopped
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1 bunch scallion, coarsely chopped
Instructions
- In a large pot melt butter over medium-high heat.
- Add onion, bell pepper, celery, garlic and saute 5 minutes stirring often.
- Add shrimp, chicken bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until chicken is no longer pink inside and the shrimp is opaque.
- Stir in paprika until thoroughly mixed with other ingredients.
- Stir in tomatoes, chicken broth, worcestershire sauce and hot sauce until well mixed.
- Add sausage and ham stirring well. Add crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.
- Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender.
- Serve with fresh crusty french bread.