Creole seasoning (yields about 1/3 cup):
1 tbsp smoked paprika
1 tbsp kosher salt
2 tsp dried rosemary, crushed between the fingers
2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp cayenne pepper
½ tsp floor celery seed (celery salt okay)
1 lb shell-on shrimp
4 cups rooster inventory
3 tbsp Worcestershire sauce, divided
1 lb boneless, skinless rooster thighs, lower into bite-sized chunks
2 tbsp olive oil, divided
1 giant candy onion, chopped (2 cups chopped)
1 pink bell pepper, chopped (1½ cups chopped)
2 stalks celery, chopped (1 cup chopped)
1 pkg (~10oz) andouille sausage, sliced
4 cloves garlic, minced
1 can (~14.5oz) fire-roasted diced tomatoes
1 tsp dried rosemary, crushed between the fingers
2 bay leaves
2 cups long-grain parboiled rice, rinsed (see notice under)
small handful recent parsley, chopped
3 stalks inexperienced onion, sliced
scorching sauce to style
1. The night time earlier than, make your Creole seasoning. Shell the shrimp, however save the shells/heads; throw them in a small stocktop together with the rooster inventory. Convey to a boil over excessive warmth, then simmer for half-hour on medium/low warmth; for those who’re feeling fancy, throw in some aromatics, like entire peppercorns, carrot tops, parsley stems, or celery leaves.
2. Whereas the inventory simmers, let’s prep the opposite components. In a glass container or resealable plastic bag, place the shelled shrimp, 1 tbsp of the Creole seasoning, and 1 tbsp Worcestershire sauce; combine to mix then throw within the fridge. In a glass container or resealable plastic bag, place the rooster, 1 tbsp of the Creole seasoning, 1 tbsp Worcestershire sauce, and 1 tbsp of the olive oil; combine to mix then throw within the fridge. For those who nonetheless have time, you too can chop the onion, pepper, and celery and throw all of them collectively right into a bag for the next day. As soon as the inventory is finished simmering, pressure it and funky to room temperature, then throw within the fridge.
3. On the next day, slice the sausage into bite-sized items. Heat a big skillet over medium-high warmth, then add 1 tbsp of the olive oil and heat till shimmering, about 30 seconds. Add the sausage and sauté till deep brown, about 10 minutes, stirring usually. You wish to cook dinner the sausage a bit longer than you’d count on–it needs to be very crispy and a bit dry wanting. Take away the sausage with a slotted spoon and put aside–maintain all of that oily goodness within the skillet. Add the rooster to the skillet and sauté till nicely browned, about 8 minutes, stirring usually. Take away the rooster with a slotted spoon and put aside (preserving that even higher oily goodness within the skillet). Lastly, add the garlic and sauté till aromatic, about 30 seconds, then plop the onion, bell pepper, and celery into the skillet. Sauté till beginning to soften across the edges, about 4 minutes, then add 1 tbsp of the Creole seasoning, the can of tomatoes, the rosemary, and the bay leaves. Sauté till the greens are largely softened, about 5 extra minutes, stirring usually, the take away the skillet from the warmth.
4. Add a big stockpot to the fireplace, then switch the greens to the stockpot. As soon as they begin steaming, add the rooster/shrimp inventory and stir to mix. Convey to a simmer, then add the rice. As soon as the stockpot returns to a simmer, scale back warmth to medium and simmer till the rice is tender and has absorbed many of the liquid, about quarter-hour. Stir within the sausage (+ juices), rooster (+ juices), shrimp, parsley, inexperienced onion, and the remaining 1 tbsp of Worcestershire sauce, then cowl and take away from the warmth. Permit to steep for ten minutes, then add salt, pepper, and scorching sauce to style, and serve.
*** I often don’t cook dinner with parboiled rice as a result of it’s sometimes grown in Louisiana, Texas, or Arkansas, the place they’ve increased arsenic ranges (and parboiled rice absorbs extra arsenic than plain white rice). But it surely’s an necessary rice to make use of on this dish, as a result of it received’t flip to mush, an particularly helpful trait when transporting this dish to a potluck. So if you will discover parboiled rice from locations with decrease arsenic content material (like California), then nice–or perhaps simply restrict your parboiled rice to occasional use, like on this dish.
*** Wish to take this dish to a complete new stage? Throw in some chopped Tasso (recipe right here) while you add the shrimp.
