Directions: |
Directions:Place the chicken in a mixing bowl and place the shrimp in another mixing bowl. Mix together the smoked paprika and cayenne. Add 1 tbls of this mixture to the chicken and 1 tbls to the shrimp along with some salt and freshly ground black pepper. Set aside the chicken and refrigerate the shrimp as it is not used until later. Set aside the rest of the spice mixture.
Place a Dutch oven over med. high heat. When the pan is hot add 2 tbls of olive oil along with the sausage. Sear the sausage until it is golden brown about 2 minutes.
Remove the sausage to a plate then add the chicken with another tablespoon of olive oil. When the chicken is seared on all sides remove it to a plate.
Then add 2 tbls of olive oil to the same pan. Add the onion celery and green pepper with a large pinch of salt and cook over medium heat for 2 minutes. and then add the garlic and jalapeno. Cook stirring occasionally for another 3 minutes.
Next add the rest of the smoked paprika mixture. the chili flakes tomatoes, chicken stock, Worcestershire and rice. Add the sausage and chicken back to the pot. Stir and add the bay leaves. Bring to a gentle boil, then reduce the heat to low. Cover and cook for 12 minutes. In the meantime, take your shrimp out of the refrigerator to take the chill off.
After 12 minutes, remove the lid and stir gently, then fold in the shrimp. Turn the heat off, cover and let sit for 10 minutes. After ten minutes, add the scallion and the lemon juice and zest and any additional salt and pepper if needed. Spoon into bowls and garnish with your favorite hot sauce. |
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