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This recipe was born of COVID-19, which has changed my shopping habits. I am no longer prone to dashing off to the nearby supermarket to pick up any ingredient I may not have on hand. I have learned to "make do" whenever I can. For example, the original recipe called for okra, which I didn't have, but I did have leek, which has similar thickening properties. It also called from Creole Spice, but I substituted cayenne pepper and paprika amongst other things.

(Serves 2-3)

  • 1 lb. boneless, skinless chicken thighs cut into 1 inch pieces
  • ½ lb. prawns, shelled (about a dozen medium). You can halve them if you want.
  • ½ lb.dried sausage cut into small chunks. (I used Harvest Landjaeger mini-stix, but Polish sausage would do as well)
  • 1 medium onion diced
  • 1 small green bell pepper, diced
  • 1 small red bell pepper, diced
  • 6" of leek cut into slices
  • 2 sticks celery, chopped
  • 2 large cloves garlic, chopped fine
  • ½ cup long grain white rice
  • 2 large juicy tomatoes, chopped fine
  • salt to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon each thyme and oregano
  • ¼ teaspon pepper flakes
  • 3 or 4 drops hot pepper sauce (e.g. Tabasco)
  • ¼ teaspoon cayenne pepper (Don't overdo! Less is better than more!)
  • ½ teaspoon red paprika
  • 1 cup chicken broth

(Preparation: 15 Minutes. Cooking: 30 minutes)
  1. In a large skillet heat a little oil. Add half the sliced garlic and the sausage slices or chunks. Lightly brown the sausage and with slotted spoon move all to a large pot.
  2. Repeat step one for the chicken. When cooked add to sausage in pot.
  3. In the same skillet, saute the onion, bell peppers, leek, and celery until onion is soft. Add all to the large pot.
  4. Add the rice to the skillet then add the chicken broth, the chopped tomatoes, salt, black pepper, thyme, organo, pepper flakes, tabasco, cayenne pepper, and paprika. Bring all to a boil.
  5. Add all the contents of the skillet to the large pan.
  6. Stir all together, cover, and simmer about 20 minutes until rice is nearly cooked, then add prawns, cover and simmer until prawns are cooked, about another 5 minutes.
  7. If needed, thicken with a little cornstach and water.

You can easily adjust the hot ingredients such as the tabasco and cayenne pepper to suit your tastebuds. Serve with a nice crusty bread.

Contributed by Ted