December 1


Prep time: 
Cooking time: 
Total time: 
Serves: 4
  • 1 medium onion, peeled, ends trimmed, and chopped
  • 1 medium rib of celery, cut chopped
  • 1 medium red bell pepper, stem removed, seeded, and chopped
  • 5 medium cloves of garlic, peeled, and sliced
  • 2 teaspoons vegetable oil
  • 4 boneless chicken breasts
  • 8 ounces chorizo sausage , cut into ¼-inch pieces
  • 1½ cups long grain white rice
  • 1 teaspoon table salt
  • ½ teaspoon fresh thyme , minced
  • ¼ teaspoon cayenne pepper (see note)
  • 1 can chopped tomatoes (14½-ounce)
  • 1 cup clam juice or fish bouillon
  • 2 cups chicken bouillon
  • 1 pound medium or large shrimp, cleaned
  • 2 tablespoons fresh parsley , minced
  1. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes.
  2. Add chicken and cook until golden brown, about 5 minutes.
  3. Turn chicken and cook until golden brown on second side, about 3 minutes longer.
  4. Transfer chicken to plate and set aside.
  5. Reduce heat to medium and add chorizo; cook, stirring frequently, until browned, about 3 minutes.
  6. Using slotted spoon, transfer sausage to paper towel-lined plate and set aside.
  7. Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes.
  8. Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute.
  9. Add tomatoes, clam juice, chicken broth and browned sausage to pot; stir to combine.
  10. Place chicken on rice.
  11. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes.
  12. Stir once, keeping chicken on top.
  13. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more; transfer chicken to clean plate and set aside.
  14. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.
  15. While shrimp are cooking, shred chicken.
  16. When shrimp are cooked, turn off heat, stir in parsley and shredded chicken, and serve immediately.
Cajun Trinity: celery, peppers, and onions


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Posted December 1, 2010 by trotsig in category "Recipes

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