Impress your family and friends when you serve this classic and flavorful Creole dish and best of all, it's easily made in the oven. I brought a huge roaster pan full to a neighborhood fish fry and needless to say, there were no leftovers.
Ingredients
- butter: 0.5 cup
- onion: 1 piece (diced)
- green bell pepper: 1 piece (chopped)
- stalks celery: 4 piece (chopped)
- garlic: 4 clove (minced)
- tomato paste: 1 can (6 ounce can)
- bay leaves: 3 piece
- Creole seasoning blend: 3 Tbsp
- Worcestershire sauce: 4 tsp
- whole peeled tomatoes: 2 cans (28 ounce cans)
- chicken stock: 7 cups
- cooked ham: 3 cups (chopped)
- andouille sausage: 3 cups (sliced, cooked)
- chicken: 3 cups (cut into bite-size pieces, cooked)
- frozen cooked shrimp: 3 cups
- uncooked long-grain white rice: 4 cups
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
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Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving. cookin'mama
