Ingredients

Extra-virgin olive oil, enough to coat a skillet
4 boneless chicken breasts, julienne-cut
20 jumbo shrimp, peeled and de-veined
All-purpose flour, for dusting
5 links andouille sausage, sliced
5 cloves garlic, minced
2 green peppers, julienned
2 red peppers, julienned
4 stalks celery, chopped
6 fresh okra pods, sliced
1 large Spanish onion

1 tablespoon oregano
4 tablespoons parsley
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon cayenne
10 peeled plum tomatoes, chopped
4 tablespoons Worcestershire sauce
3 cups long or medium grained rice
4 cups seafood or chicken stock
2 cups tomato juice
10 fresh crawfish, shell-on, optional
1 bunch scallions, chopped
Parsley, for garnish

Directions

Coat a large, deep skillet with olive
oil and keep on high heat until oil sizzles.

Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat

and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on
low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes
and Worcestershire.

Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice,
then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once
rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.

Serve in a deep bowl and garnish with fresh chopped scallions and parsley.