Yield 4 servings
Ingredients
- 12 medium shrimp, peeled, deveined and chopped
- 4 ounces chicken, diced
- 1 tablespoon Creole seasoning, recipe follows
- two tablespoons essential olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped eco-friendly bell pepper
- 1/4 cup chopped celery
- two tablespoons chopped garlic clove
- 1/2 cup chopped tomato plants
- 3 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 3/4 cup grain
- 3 cups chicken stock
- 5 ounces Andouille sausage, sliced
- Pepper and salt
- Emeril's ESSENCE Creole Seasoning (also called Bayou Blast):
- 2 1/two tablespoons paprika
- two tablespoons salt
- two tablespoons garlic clove powder
- 1 tablespoon pepper
- 1 tablespoon onion powder
- 1 tablespoon red pepper cayenne
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Directions
Inside a bowl combine shrimp, chicken and Creole seasoning, and operate in seasoning well. Inside a large saucepan heat oil over high temperature with onion, pepper and celery, 3 minutes. Add garlic clove, tomato plants, bay leaves. Worcestershire and hot sauces. Stir in grain and gradually add broth. Reduce heat to medium and prepare until grain absorbs liquid and becomes tender, stirring from time to time, about fifteen minutes. When grain is simply tender add shrimp and chicken mixture and sausage. Prepare until meat is completed, about ten minutes more. Season to taste with salt, pepper and Creole seasoning.
Emeril's ESSENCE Creole Seasoning (also called Bayou Blast):
Combine all ingredients completely.
