Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1
Eula Mae Doré and Marceller R. Bienvenu
Recipe by Southern Living March 2007

Gallery

Credit: Jennifer Davick; Styling: Rose Nguyen

Recipe Summary

prep:
45 mins
cook:
1 hr 50 mins
total:
2 hrs 35 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp; devein, if desired.

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  • 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.

Source

Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island

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