1-2 chicken breasts or 3-4 chicken thighs
1/2 pound uncooked, peeled, de-viened shrimp
2 cups white, long grained rice
2 cups pureed tomatoes
2 cups chicken broth
1 onion, chopped
1 green pepper chopped
2 ribs celery, chopped
2 tbsp oil
2 tbsp flour
1 clove garlic, minced
1 bay leaf
1 tsp oregano
1/2 tsp dried thyme
Salt and pepper to taste
Start by browning the chicken and sausage in a large Dutch oven. Add some oil if you need.
Remove browned meat from the pot. Add the chopped onion, celery and green pepper. This is known as the holy trinity in the New Orleans area. Sauté the vegetables for about 5 minutes. Add 2 tbsp oil and 2 tbsp flour. Cook, stirring often, until flour has browned slightly.
Add rice, broth and tomatoes. Bring to a boil, reduce heat. Place shrimp into the pot and simmer, covered on low for 30 minutes. After 30 minutes, stir and check to see if rice is done. It will take longer than normal to cook the rice due to the acid in the tomatoes. If rice is not done. Stir the pot, cover and cook another 10 minutes. Repeat the process until the rice has softened.
A great one pot meal. My family loves it. Makes a large pot and reheats well. Season well, rice absorbs salt. It will need a bit of salt.
Great for a quick weekday meal.