Recipe courtesy of Justin Mason
Save Recipe Print
Total:
1 hr 15 min
Prep:
50 min
Cook:
25 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Mac-O-Lantern and Cheese Bowls 00:56

Scare up a delicious dinner with these mac and cheese-stuffed bell peppers.

IDEAS YOU'LL LOVE

Creole Style Chicken and Savory Jambalaya

Recipe courtesy of Marlene LeBoeuf

Creole Vegetable Jambalaya

Recipe courtesy of Family Circle Magazine

Creole Style Chicken and Savory Jambalaya

Hattie's Fried Chicken

Recipe courtesy of Justin Mason

Hattie's Southern Fried Chicken

Recipe courtesy of Hattie's Restaurant

Hattie B's Hot Chicken

Recipe courtesy of Lee Brian Schrager|Adeena Sussman

Jambalaya

Recipe courtesy of Dustin Palmisano

Jambalaya

Recipe courtesy of Graham Kerr

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.