1 1/2 pounds skinned and boned chicken thighs, cut into 1-inch cubes
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 tablespoons vegetable oil
1/2 pound cooked ham, cut into 1/2-inch cubes
4 garlic cloves, chopped
2 medium-size yellow onions, chopped (2 cups)
2 celery ribs, chopped (1 cup)
1 medium-size green bell pepper, chopped (1 cup)
3 cups chicken broth
1 (14.5-oz.) can diced tomatoes
3 green onions, chopped (1/2 cup)
2 tablespoons chopped fresh parsley
2 cups uncooked long-grain rice
1 teaspoon hot sauce
How to Make It
Peel shrimp; devein, if desired.
Sprinkle chicken evenly with salt, black pepper, and red pepper.
Heat oil in a Dutch oven over medium heat. Add chicken, and cook, stirring constantly, 8 to 10 minutes or until browned on all sides. Remove chicken using a slotted spoon.
Add ham to Dutch oven, and cook, stirring constantly, 5 minutes or until lightly browned. Remove ham using a slotted spoon.
Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles from bottom. Stir in ham and chicken. Cover, reduce heat to low, and cook, stirring occasionally, 20 minutes.
Add chicken broth. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 35 minutes. Add tomatoes and next 3 ingredients. Bring to a boil over medium-high heat; cover, reduce heat to medium-low, and simmer 20 minutes. Stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.
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