"A Big Pot"
of the great advantages of this recipe is that it can be
cooked ahead of time and reheated, and it is easily doubled.
This version is not overly spicy. Serve Louisiana hot sauce
and perhaps some file powder (available in specialty shops)
for guests who would like to increase heat. Cajun sausage
andouille, is available at specialty meat departments,
otherwise, use spicy kielbasa.
tablespoons unsalted butter
1 tablespoon extra virgin olive oil
pound smoked ham, cubed
pound andouille sausage or kielbasa, chopped
3 cloves garlic, minced
1 large onion, chopped
Two 16-ounce cans stewed tomatoes
1 large green bell pepper, chopped
3 to 4 ribs celery, chopped
2 pounds boneless, skinless chicken, cut in bite-size pieces
3 whole bay leaves
teaspoon cayenne pepper (or more to taste)
teaspoon dried thyme
2 cups chicken stock
2 cups uncooked white rice
2 pounds small shrimp, peeled and deveined
Salt to taste
Serves 10 to 12
Melt the butter in the oil in a large skillet. Sauté the ham
and sausages until crisp, about 6 minutes. Add the garlic and
onion and cook an additional 2 minutes.
Add the tomatoes to the skillet with the green pepper, celery,
and chicken. Season with bay leaves, cayenne pepper, and
thyme. Stir and reduce the heat to a simmer.
Meanwhile, in a separate pan, bring the chicken stock to a
boil, add the rice, and cook over medium heat for 5 minutes.
Mix the rice and stock into the main ingredients. Add the
shrimp and salt if desired. Cover the skillet and simmer on
top of the stove approximately 20 minutes, or until the rice
is tender. If there is too much liquid, remove the cover for
the last 10 minutes of cooking. Remove bay leaves.