Ingredients

Instructions

  1. Make roux: melt 1 tbsp butter in a heavy saucepan, stir in flour and cook, stirring for about 2 minutes or until mixture is smooth.
  2. In a large skillet, saute the shrimp, chicken and mushrooms in the remaining 3 tbsp butter, stirring constantly until the shrimp lose their translucence.
  3. Add garlic, saute for 2 minutes then add wine and cook at high heat until wine evaporates.
  4. Add artichoke hearts, pimientos, scallions and parsley.
  5. Cook for 2 minutes.
  6. Add clam juice and lemon juice.
  7. Add the cooked roux and stir until thickened.
  8. Add the seasonings and blend well.
  9. Serve over cooked rice.