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3 tablespoons canola oil
1 (3-1/2 to 4 pound) chicken, cut into 8 pieces
1 1/2 teaspoons Creole Seasoning, plus more for seasoning chicken and shrimp
1 1/2 pounds andouille sausage, cut into 1/2 moons
2 large onions, finely chopped
4 medium ribs celery, finely chopped
1 green bell pepper, seeded and finely chopped
1 bunch scallions, tops separated from bottoms, both chopped
6 cloves garlic, pressed or minced
1/4 cup tomato paste
1 can (4 ounces) chopped green chiles, drained
1 teaspoon dried thyme, crumbled
2 bay leaves
1 teaspoon salt, or to taste
Generous amount of freshly ground black pepper, to taste
1/2 teaspoon Louisiana hot sauce, or to taste
5 cups chicken stock
1 1/2 cups chopped fresh tomatoes
3 cups long grain rice
1 pound small shrimp, peeled and deveined
1/2 cup chopped fresh parsley
In a very large, heavy Dutch oven or stovetop casserole, heat the oil over high heat. Season the chicken with the Creole Seasoning on all sides. Add the chicken pieces to the hot pan, in batches if necessary, and sauté until browned on all sides, 6 to 8 minutes. Transfer chicken pieces to a large bowl and set aside. Add the sausage to the drippings in the pan, reduce the heat to medium high, and sauté, stirring frequently, until sausage is browned on all sides, 4 to 5 minutes. Remove the sausage with a slotted spoon and transfer to the bowl with the chicken. Add the onions, celery, bell pepper, chopped scallion bottoms, and garlic and sauté over medium heat until vegetables are tender, about 5 minutes. Return the chicken and sausage to the pan, along with the 1 1/2 teaspoons Creole Seasoning, tomato paste, canned chiles, thyme, bay leaf, salt, pepper, crushed red pepper, hot sauce, stock and tomatoes and bring to a simmer, stirring well to mix. Cover pan, reduce heat to low, and cook for 45 minutes, or until the chicken is very tender and the broth has absorbed the flavors of the sausage and seasonings.
Increase the heat to high and add the rice and chopped green onion tops. Stir well and bring to a boil. Immediately reduce the heat to low and simmer, covered, for about 20 minutes, until the rice is cooked and has absorbed all the liquid.
Season the shrimp with Creole Seasoning. Remove the Dutch oven from the heat, taste, and adjust seasoning if necessary. Remove the bay leaves and gently stir in the seasoned shrimp and parsley. Let stand for 15 minutes, covered, before serving.
Yield: 8 to 10 servings
1 (3-1/2 to 4 pound) chicken, cut into 8 pieces
1 1/2 teaspoons Creole Seasoning, plus more for seasoning chicken and shrimp
1 1/2 pounds andouille sausage, cut into 1/2 moons
2 large onions, finely chopped
4 medium ribs celery, finely chopped
1 green bell pepper, seeded and finely chopped
1 bunch scallions, tops separated from bottoms, both chopped
6 cloves garlic, pressed or minced
1/4 cup tomato paste
1 can (4 ounces) chopped green chiles, drained
1 teaspoon dried thyme, crumbled
2 bay leaves
1 teaspoon salt, or to taste
Generous amount of freshly ground black pepper, to taste
1/2 teaspoon Louisiana hot sauce, or to taste
5 cups chicken stock
1 1/2 cups chopped fresh tomatoes
3 cups long grain rice
1 pound small shrimp, peeled and deveined
1/2 cup chopped fresh parsley
In a very large, heavy Dutch oven or stovetop casserole, heat the oil over high heat. Season the chicken with the Creole Seasoning on all sides. Add the chicken pieces to the hot pan, in batches if necessary, and sauté until browned on all sides, 6 to 8 minutes. Transfer chicken pieces to a large bowl and set aside. Add the sausage to the drippings in the pan, reduce the heat to medium high, and sauté, stirring frequently, until sausage is browned on all sides, 4 to 5 minutes. Remove the sausage with a slotted spoon and transfer to the bowl with the chicken. Add the onions, celery, bell pepper, chopped scallion bottoms, and garlic and sauté over medium heat until vegetables are tender, about 5 minutes. Return the chicken and sausage to the pan, along with the 1 1/2 teaspoons Creole Seasoning, tomato paste, canned chiles, thyme, bay leaf, salt, pepper, crushed red pepper, hot sauce, stock and tomatoes and bring to a simmer, stirring well to mix. Cover pan, reduce heat to low, and cook for 45 minutes, or until the chicken is very tender and the broth has absorbed the flavors of the sausage and seasonings.
Increase the heat to high and add the rice and chopped green onion tops. Stir well and bring to a boil. Immediately reduce the heat to low and simmer, covered, for about 20 minutes, until the rice is cooked and has absorbed all the liquid.
Season the shrimp with Creole Seasoning. Remove the Dutch oven from the heat, taste, and adjust seasoning if necessary. Remove the bay leaves and gently stir in the seasoned shrimp and parsley. Let stand for 15 minutes, covered, before serving.
Yield: 8 to 10 servings
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices. Look for heritage pork or other antibiotic/hormone-free varieties.
Learn more about sustainable food choices with our Eat Green Guide.
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