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This wonderfully flavored one-dish meal is adapted from Eula Mae's Cajun Kitchen by Eula Mae Doré and Marcelle Bienvenu.

Eula Mae Doré, Avery Island, Louisiana
Recipe by Southern Living April 2004

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Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken evenly with salt and ground peppers.

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  • 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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