Ingredients: |
Ingredients: 1 ½ lbs. andouille sausage, diced
1 lb. fresh pork sausage, removed from casings
1 lb. bacon, diced
4 chicken legs (thighs and drumsticks separated)
5 celery stalks, diced
3 large onions, diced
2 green peppers, diced
6 garlic cloves, minced
1 tsp. dried thyme
1 dried bay leaf
1 ½ Tbsp. paprika
1 Tbsp. cayenne pepper
4 ½ c. converted Louisiana white rice
3 c. crushed tomatoes
3 c. rich chicken broth
2 ½ lbs. shrimp (we buy peeled and deveined)
1 ½ lbs. Louisiana crawfish (optional, hard to find)
2 bunches green onions, chopped
½ Tbsp. celery salt
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Directions: |
Directions:Preheat a large cast iron pot over high heat. Lower the heat to medium-high and add sausage and bacon. Cook the meat as evenly as possible, stirring slowly, until the fat is released. Season the chicken with salt and pepper, add it to the pot, and turn the heat to high. Once the chicken has browned, add the celery, onions, green pepper, and garlic. Continue to stir, allowing the ingredients to brown without burning. Lower the heat to medium and stir in the thyme, bay leaf, paprika, cayenne and rice. Keep stirring for 5-7 minutes over medium heat. Add the tomatoes and broth, raise the heat back to high until the liquid boils, and then cover and reduce to a low simmer for 15 minutes. Season the shrimp and crawfish (if using) with salt and pepper, and add them to the pot. Keep the pot covered for additional 5 minutes before removing from the heat and adding the green onions. Check for seasonings. Add salt, pepper, and the celery salt. |
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