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This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley had this to say:

"This recipe is taken from 'The Best of New Orleans' cookbook. I've made it several times and it's great.".


2 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 inch slices
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 sauce


Pat the chicken dry, then sprinkle on all sides with the cayenne.

In 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.

Add 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 bay leaf.

Return 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.

Remove the skillet from the heat. Stir in the green onions and season to taste with the hot pepper sauce.

Serves 4

Shirley Cline