pounds chicken parts
1/2 tsp. cayenne
2 Tblsp. vegetable oil
8 oz. andouille or other spicy smoked sausage
such as kielbasa or hot links, cut into 1/4
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
1 stalk celery, chopped
2 garlic cloves, minced
1 tsp. dried thyme
1 cup long grain rice
1 (16 oz. ) can whole tomatoes, in juice
1 cup fish stock (or bottled clam juice)
1/2 to 1 cup water
1 bay leaf
1/2 pound medium to large shrimp with tails,
shelled and deveined
4 green onions, thinly sliced (white &
tender green parts)
1/2 tsp. (or to suit your own taste) hot pepper
the chicken dry, then sprinkle on all sides
with the cayenne.
a large heavy saucepan or Dutch oven, heat the
oil over medium-high heat. Add the chicken and
cook for 4 minutes on each side, or until browned.
Add the sausage and cook, stirring occasionally,
for about 3 minutes, or until it begins to brown.
Remove the chicken and sausage with a slotted
spoon to a plate.
the onion, bell pepper, celery and garlic to
the skillet and cook, stirring frequently for
4 minutes, or until the vegetables begin to
soften. Add the thyme and rice and cook, stirring
frequently, for 1 minute, or until the rice
is coated with oil. Add the tomatoes with their
juice, breaking them up with the side of a spoon.
Stir in the fish stock, 1/2 cup water, and the
the chicken and sausage to the skillet. Bring
the mixture to a simmer over medium-high heat.
Reduce the heat to low and cook, covered for
15 minutes. Distribute the shrimp over the top,
pressing them lightly into the rice. Cook, covered
for 10 - 15 minutes more until the chicken and
shrimp are cooked through and the rice is tender.
If the rice has absorbed all of the liquid before
it is tender, add up to 1/2 cup more water and
cook for a few minutes longer.
the skillet from the heat. Stir in the green
onions and season to taste with the hot pepper