- 2–3 tablespoons olive oil
- 1 lb raw prawns or large shrimp, shelled and de-veined
- 1 lb boneless, skinless chicken breast (about 2 each), diced into 1/2 inch pieces
- 1 lb andouille sausage, sliced into rounds
- 2 ribs celery, diced
- 1 medium yellow onion
- 2 tablespoons garlic, minced
- 3 large bell peppers, differently colored (I use green, orange and yellow), cored and diced
- 1 jalapeno pepper, seeded and diced
- 1 14 oz can diced tomatoes
- 1 tablespoon tomato paste
- 3 tablespoons creole seasoning
- 2 splashes red wine or red wine vinegar (around 2 to 3 tablespoons)
- 3 cups chicken stock
- 1 1/2 cups white rice
- Green onion, thinly sliced for garnish
- Cilantro, rough chop, for garnish
- Louisiana Hot Sauce, for garnish
- Heat olive oil over medium- high heat in a dutch oven or a large pot. Add chicken breast and sausage and saute for about 5 minutes, until chicken is no longer pink.
- Add celery, onion, bell peppers, and jalapeno. Saute for another 5 minutes, until onion is translucent. Add garlic and saute until fragrant, about 30 seconds.
- Add tomato paste and creole seasoning and stir until combined.
- Deglaze the pan by pouring in the red wine and scrape the browned bits off the bottom, letting the wine evaporate off.
- Add tomatoes, chicken stock and rice. Bring to a boil, cover and reduce heat, simmering for about 30 minutes.
- After 30 minutes, add shrimp to the pot, stir to mix, cover with the lid and simmer an additional 10 minutes, until shrimp is pink and rice is tender.
- Serve with green onion, and cilantro sprinkled on top with a dash of Louisiana hot sauce.