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Recipe Card
ingredients
- 3 tablespoons neutral oil (such as grape seed, vegetable, or canola), divided
- 1 pound boneless skinless chicken breasts, cubed
- 7 ounces andouille or other smoked sausage, sliced `
- 1/2 pound shrimp, shelled and deveined
- 2 tablespoons butter
- 3 tablespoons all purpose flour
- 1 small yellow onion, diced
- 1/2 green bell pepper, diced
- 1 celery stalk, chopped
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 1/2 teaspoons Creole seasoning (preferably low sodium)
- 1 1/2 teaspoons garlic powder
- 2 1/2 cups chicken broth, plus more if needed to thin the gravy
- Kosher salt and pepper, to taste
- U.S.-grown long grain rice, cooked according to package
Method
Step 1
In a small bowl, combine all of the seasonings and set to the side.
Step 2
Season the chicken chunks and the shrimp with 1 teaspoon each of the spice blend and set to the side.
Step 3
Season the chicken chunks and the shrimp with 1 teaspoon each of the spice blend and set to the side.
Step 4
Season the chicken chunks and the shrimp with 1 teaspoon each of the spice blend and set to the side.
Step 5
Next add shrimp to the skillet and cook and until the shrimp just turn pink, about 3-4 minutes. Remove and set to the side.
Step 6
Add remaining oil and 2 tablespoons of butter to the skillet. Once the butter has melted add the flour. Stir with a wooden spoon until it comes together. The consistency should be like a loose paste or peanut butter. Keep stirring while roux is cooking to prevent burning. Cook roux to a medium brown or peanut butter color, about 10-15 minutes.
Step 7
Add onion, bell pepper, celery, and sauté until they start to soften about 4-5 minutes. Stir in remaining spice mixture. Whisk in chicken broth. Simmer and reduce the sauce for about 15-20 minutes. Add a little more chicken broth to thin the gravy if needed.
Step 8
Return the chicken to the skillet and simmer for about 7-10 minutes. Return the sausage and shrimp to the skillet and simmer for an additional 5-7 minutes until warmed through. Taste and add more salt, in 1/4 teaspoon increments, and pepper if needed.
Step 9
Serve over steamed U.S.-grown long grain rice.