Cj

Total Time: 1 hr 15 mins Preparation Time: 50 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• extra virgin olive oil, enough to coat a skillet
• 4 boneless chicken breasts, julienne-cut
• 20 large shrimp, peeled and de-veined
• all-purpose flour, for dusting
• 5 links andouille sausages, sliced
• 5 garlic cloves, minced
• 2 green peppers, julienned
• 2 red peppers, julienned
• 4 stalks celery, chopped
• 6 fresh okra pods, sliced
• 1 large spanish onion
• 1 tablespoon oregano
• 4 tablespoons parsley
• 2 tablespoons paprika
• 2 tablespoons chili powder
• 1 tablespoon cayenne
• 10 peeled plum tomatoes, chopped and drained
• 4 tablespoons worcestershire sauce
• 3 cups long grain rice or 3 cups medium grain rice
• 4 cups seafood stock or 4 cups chicken stock
• 2 cups tomato juice
• 10 fresh crawfish (optional)
• 1 bunch scallion, chopped
• parsley, for garnish

Recipe

• 1 coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
• 2 dredge chicken and shrimp in flour and add to skillet with andouille sausage.
• 3 lower heat and remove the par-cooked shrimp.
• 4 add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly.
• 5 add all seasoning and diced tomatoes and worcestershire.
• 6 add uncooked rice and simmer for 2 to 3 minutes on low heat.
• 7 add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking.
• 8 once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
• 9 serve in a deep bowl and garnish with fresh chopped scallions and parsley.