Spicy Shrimp and Chicken Creole with Dirty Rice
This Creole dish transports you straight to a vibrant New Orleans kitchen The juicy chicken and succulent shrimp are simmered in a spicy, robust tomato-based sauce bursting with the holy trinity of onions, bell peppers, and celery The intoxicating aroma of Creole spices fills the air as the sauce thickens, coating every morsel of seafood and poultry The richness of the dirty rice, speckled with flavorful bits of chicken liver and giblets (optional), complements the tangy, slightly sweet, and satisfyingly spicy Creole sauce This dish is a celebration of bold flavors and soulful comfort, perfect for a cozy weeknight dinner or a festive gathering It's a testament to the power of simple ingredients transformed into something truly special
Ingredients
- •1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- •1 pound large shrimp, peeled and deveined
- •1 large onion, chopped
- •2 cloves garlic, minced
- •1 (28 ounce) can crushed tomatoes
- •1 (15 ounce) can diced tomatoes, undrained
- •1 green bell pepper, chopped
- •1 celery stalk, chopped
- •2 tablespoons olive oil
- •1 tablespoon Creole seasoning
- •1 teaspoon smoked paprika
- •1/2 teaspoon cayenne pepper (optional)
- •1 cup long-grain rice
- •2 cups chicken broth
- •1/4 pound chicken livers and giblets, finely chopped (optional)
- •2 tablespoons butter
- •Salt and pepper to taste
- •Optional: Chopped green onions for garnish
- •Optional: Hot sauce for serving
Dietary Info
Instructions
- 1
In a large pot or Dutch oven, heat olive oil over medium-high heat Season chicken with salt, pepper, and 1/2 tablespoon of Creole seasoning Add chicken to the pot and cook until browned on all sides Remove chicken and set aside
- 2
Add onions, bell pepper, and celery to the pot and cook until softened, about 5-7 minutes Add garlic and cook for 1 minute more
- 3
If using, add the chopped chicken livers and giblets to the pot and cook until browned and no longer pink, about 5 minutes
- 4
Stir in crushed tomatoes, diced tomatoes, the remaining 1/2 tablespoon Creole seasoning, smoked paprika, and cayenne pepper (if using) Bring to a simmer and cook for 15 minutes, stirring occasionally
- 5
Add the browned chicken back to the pot and simmer for another 10 minutes
- 6
Stir in the shrimp and cook until pink and cooked through, about 3-5 minutes Do not overcook the shrimp
- 7
While the Creole is simmering, prepare the dirty rice In a separate saucepan, melt butter over medium heat Add rice and cook for 1 minute, stirring constantly Add chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked through
- 8
Serve the Shrimp and Chicken Creole over the dirty rice Garnish with chopped green onions and hot sauce, if desired
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