Ingredients:
2 Tbsp. salt butter
2 whole onions chopped
1/3 cup thinly sliced green shallot tops
1 lb. medium to large shrimp
1 lb. lean ham, cut into 3/4 cubes
3 chicken breasts cut into 3/4 in. squares
6 Andouille sausages, (or Polish, French, garlic) smoked sausages, sliced 1/2 inch thick and kept refrigerated
1/2 tsp chili powder
6 whole bay leaves, crushed
1/2 tsp dried thyme
1/8 tsp cloves
1 Tbsp. finely minced garlic
2 cans of diced tomatoes
1 capful of Zatarain's (or Rex) Shrimp and Crab Boil-- liquid
2 cups long grain rice
2 cans rich chicken stock
Instructions:
In a heavy 7-8 quart pot or kettle, melt the butter over low heat. Brown the onions (including shallots), then the meats (including shrimp) and continue to cook over low heat, stirring constantly, for about 15 minutes, or until everything is browned. Add the seasonings, tomatoes, and the shrimp & crab boil and continue cooking and stirring over low heat for 5 minutes more. Add the rice and chicken stock and mix well, then raise the heat to high bring to a boil. Cover the pot, turn the heat to very low, and cook 45 minutes, uncovering from time to time stirring. Uncover the pot during the last 10 minutes of cooking and raise the heat to medium to allow the rice to dry out, stirring very frequently. Serve immediately.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
