8-10extra large raw shrimps, shell-off and cleaned
A handful of fresh curly parsley
Instructions
Season the chicken with salt, pepper, and a pinch of cayenne. Pour a couple of lugs of oil into a Dutch oven and brown the chicken pieces and sliced sausage over a medium heat. After 5 minutes, once the meat is nicely browned on all sides, add the onion, bell peppers, and celery as well as your bay, thyme, and a pinch of salt and pepper. Stir, then fry on a medium heat for 10 to 12 minutes, stirring every now and again. You want a steady, solid heat
Once the veggies have softened, add your garlic and chiles, stir around for a minute, then stir in the canned tomatoes and chicken broth. Bring everything to a boil, then turn the heat down, pop the lid on the pan, and simmer for 25-30 minutes or longer until the meat falls off the bone and shred easily. That means the chicken is ready. Feel free to remove the chicken bones at this point if you like
Add in the uncooked rice. Give it all a good stir, then put the lid on. Give it a stir every few minutes, scraping the goodness from the bottom of the pan as you go. Let it cook for about 15 to 20 minutes, until the rice i perfectly cooked. Stir in the shrimp, and if it needs it, add enough water to make it a kind of oatmeal consistency. Pop the lid back on and cook for another 3 to 4 minutes while you chop your parsley
Stir the parsley through and serve on a lovely big platter. It's great with a lemony green salad