This wonderfully flavored one-dish meal is adapted from Eula Mae's Cajun Kitchen by Eula Mae Doré and Marcelle Bienvenu.
Southern Living APRIL 2004
Sprinkle chicken evenly with salt and ground peppers.
Cook chicken in hot oil in a Dutch oven over medium heat 8 to 10 minutes or until brown on all sides. Remove chicken with a slotted spoon to a large bowl.
Add ham to Dutch oven, and cook, stirring constantly, 5 minutes or until lightly browned. Add ham to chicken; set aside.
Add onions and next 3 ingredients to Dutch oven, and cook 5 minutes, stirring to loosen any browned bits.
Drain tomatoes, reserving liquid. Stir reserved liquid and chicken broth into Dutch oven. Add chicken and ham; cover and cook over low heat 45 minutes.
Peel shrimp; devein, if desired.
Mash cooked garlic against side of Dutch oven, and blend into the mixture. Add shrimp, green onions, and remaining ingredients, and bring to a boil. Cover and reduce heat to medium low; simmer, stirring occasionally, 25 minutes or until rice is tender and liquid is absorbed.
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