Serving Size:6|Prep Time:1hour|Cook Time:40minutes

  1. Pre-heat oven to 350°F.
  2. Season the chicken with half the Basics Creole Seasoning.
  3. Heat a heavy skillet or Dutch oven over medium- high heat. Add the oil and set the chicken in the pot to brown, skin side down. Cook 2 – 3 minutes per side. Remove from the pot, set aside and hold.
  4. Add the onions, garlic, thyme, bay leaves, paprika and pepper. Cook briefly to rehydrate the herbs and spices. Add the rice, stirring to coat with the oil and distribute flavoring. Add the tomatoes and broth, and bring the mixture to a simmer. Cover tightly and place in the oven for 20 minutes.
  5. Remove from the oven and top the rice with the chicken and cut sausages. Cover tightly and return to the oven for another 15 minutes.
  6. Remove from the oven, add the peppers, celery, shrimp and remaining Basics Creole seasoning. Cover tightly and bake for 15 – 20 minutes or until the shrimp is cooked through and vegetables are tender.
  7. Remove from the oven, keep warm on top of the range for about 10 minutes before serving.
Chef’s Narrative
This dish, with remarkable and deeply resonating flavors that are usually associated with a long, slow cook, is on the table in about an hour. The three-step cooking process results in vegetables that retain their texture and shrimp that is just-cooked and tender. Basics Creole Seasoning: 1/3 cup paprika 3 tbsp dried oregano 3 tbsp ground black pepper 2 tbsp kosher salt 2 tbls dried basil 1 tbls cayenne pepper 1 tbsp granulated onion 4 tsp dried thyme 4 tsp granulated garlic
Recipe Substitutions
Turkey, pork, rabbit and duck work well prepared in this manner. Some folk substitute crayfish, lobster, crab legs, clams and/or mussels for the shrimp.
  • 3Aurora Valley Organic boneless chicken thighs (with skin)split lengthwise
  • 1tablespoonBasics Creole Seasoningdivided (see recipe below)
  • 1tablespoonolive oil
  • 1mediumonion1 inch dice
  • 2teaspoonsgarlicminced
  • 1teaspoonfresh thyme
  • 2bay leaves
  • 1teaspoonpaprika
  • 1teaspoonground black pepper
  • 1cupbrown riceor Jasmine rice
  • 1 1/2cupsdiced tomatoeswith juice, low-sodium
  • 3cupslow sodium chicken broth
  • 2Andouille or smoked sausagescut into 8 pieces, angle cut
  • 1whole red bell pepper1 inch dice
  • 1whole green bell pepper1 inch dice
  • 3stalkscelerycut into 1 inch pieces
  • 1216-20 count/poundshrimppeeled and deveined