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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By mambovary
on January 20, 2012
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Outstanding!I'd you don't like okra try substituting sugar snap peas,edame,green beans or skip them!
By Ma's Cooking
OXNARD, 43
on February 21, 2010
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I make this reipe frequently, using only half. I have access to real fish broth and a little goes a long way. I cup does it for me. You might try bottled Clam Juice, but use Chicken broth for the rest. Also I would cut down on the rice, maybe by a 3rd. Everybody loves it once I reduced the fish broth.
By lwag61_11414820
Yardville, NJ
on January 12, 2009
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The receipe was fantastic. I served it at a football party with 16 people and there was plenty of food as well as praises. The spices were just right not too hot. It pays to scroll down the web site and try different receipes from the Non food network stars. If you do make this sautee in the larger pan as suggested but finish cooking in a larger pot. My skillet could not handle all the great ingredients.
Read all 11 reviews