Description
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. Follow the link for the Creole Seasoning Blend, and make your very own seasoning!
Ingredients
- ½ cup butter
- 1 large onion, diced
- 1 large green bell pepper, chopped
- 4 stalks celery, chopped
- 4 cloves garlic, minced
- 1 (6 ounce) can tomato paste
- 3 leaf (blank)s bay leaves
- 3 tablespoons Creole seasoning blend (such as the one linked in the footnote)
- 4 teaspoons Worcestershire sauce
- 2 (28 ounce) cans whole peeled tomatoes
- 7 cups chicken stock
- 3 cups chopped cooked ham
- 3 cups cooked andouille sausage, sliced
- 3 cups cooked chicken, cut into bite-sized pieces
- 3 cups frozen cooked shrimp
- 4 cups uncooked long-grain white rice
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in preheated oven for 1 1/2 hours
- stirring once halfway through baking time. Remove bay leaves before serving.
Prep Time: 45 mins
Cook Time: 2 hrs
Total Time: 2 hrs 45 mins
Servings: 16