Ingredients:
- 1 lb. boneless chicken, cubed; and/ or
- 1 lb. shrimp, boiled Zatarians and peeled
- 1 lb. turkey, cubed
- 1 lb. of any kind of poultry, cubed
- 1 lb. (hot) smoked sausages , andouille or chaurice, sliced on the bias
or 1 lb. of diced smoked ham
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3-6 cloves of garlic, minced (amount to taste)
- 4 ribs of celery, chopped
- 3 small cans of tomato paste
- 4 large Creole tomatoes, peeled, seeded, and diced or
- 28 oz. cans tomatoes
- 8 cups of pure dark homemade chicken stock
- Creole seasoning blend to taste (or 2-3 tablespoons) or
- 2 teaspoons of cayenne, 2 teaspoons of black pepper, 1 teaspoon of white
pepper, 1 teaspoon oregano, ½ teaspoon of thyme
- 2 bay leaves
- salt to taste
- 4 cups of long-grain white rice, uncooked
Recipe:
In a saute’ or frying pan, brown the chicken, sprinkling with Tony Chachere’s seasoning. Don’t brown if using leftover cooked chicken, but you can season the meat. Tear or chop the meat into cubed sizes. Brown the sliced smoked sausage or andouille, and pour fat. In the pot, saute’ the onions, garlic, peppers, and celery in oil until onions begin to turn transparent. In the exact pot, while saute’ing the “trinity,” add the tomatoes paste and let it pence’, meaning “let it brown a little.” Once the seasoning is translucent and the tomatoes paste achieves a red mahogany color, deglaze the pan with 2 cups of the stock, scraping the bottom of the pan to make a mixture. Stir till smooth. It should come out thick but not too thick. Add more seasoning if wish. Cook over low-medium heat for approximately, 10 minutes. Add the meat or seafood. Add the rest of the stock. Stir in the rice for 25 minutes. ENJOY!