Serves 6
1 Lb. Medium Size Shrimp, Peeled and Deveined
2 1 Lb. Whole Chicken Breasts, Skinless and Boneless, Each Lobe Cut into 6
Pieces (You will have 12 Pieces)
1 Tablespoon Cajun Seasoning Such As Emeril’s Original Essence
4 Tablespoons XVOO
2 Tablespoons Unsalted Butter
1 Cup Chopped Onion
1 Cup Chopped Celery
1 Red Bell Pepper, Chopped
3 Tablespoons Minced Garlic
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
2 Teaspoons Hot Sauce Such as Tabasco or Cholula or Homemade Hot Sauce
1 Lb. Smoked Andouille Sausage or Smoked Polish Kielbasa, Sliced
1½ Cup Rice (Long Grain or Carolina Gold Rice)
3 Cups Homemade Chicken Stock or Canned Low Sodium Chicken Broth
1 Cup Corn Kernels (Fresh or Frozen, Thawed if Frozen)
1 Cup Sweet Peas (Fresh or Frozen, Thawed if Frozen)
Chopped Green Onion for Garnish
Preheat oven to 425°F.
In separate bowls sprinkle the chicken and shrimp with the essence. Set aside.
In a large skillet (12” or 14”) over medium heat, heat the oil and butter until hot. Add the chicken breasts and quickly sauté the breasts until just browned on both sides. (Chicken will not be cooked through.) Remove from the pan and add the shrimp. Sauté the shrimp for a minute on each side. Remove from pan to a separate dish than the chicken.
In the same pan add the onion, celery, red pepper and garlic. Sauté until the vegetables become softened, about 5 minutes. Add the rice, salt, pepper, and hot sauce, stirring to coat the rice with the pan drippings. Stir in the sausage, corn and the chicken breasts. Add the chicken stock and bring to a boil. Cover and place in the oven. Cook for 15 minutes. After 15 minutes add the peas and the shrimp and cook for an additional 5 minutes. Remove from the oven and let it sit for a few minutes before transferring to a serving platter.
Serve immediately with a side salad, crusty artisan bread and a cold beer.
