This Cajun dish makes an ideal party dish -- colorful, spicy, flexible and easy to make ahead.
2 Tablespoons vegetable oil
1/2 pound chourico sausage (or andouille, if available)
skinned, sliced and cut into sticks
3 1/2 pound chicken, cut in pieces
salt and pepper to taste
1 large onion, chopped
1 large rib celery, chopped
1 large clove garlic (or more, if you like)
1 large green bell pepper, cored, seeded and chopped
3 cups tomatoes, with their juice, coarsely chopped
1 teaspoon dried thyme
1 teaspoon red pepper flakes (or more, if you like)
2 cups chicken stock
1 pound shrimp, cooked and shelled
1/3 cup fresh parsley, chopped
1. In a very large skillet or cast iron stew pot, heat the oil and brown the chourico, stirring. Take out and set aside.
2. Salt and pepper the chicken pieces and brown them in the fat left in the pot, turning as needed. Take out and set aside.
3. One at a time, soften the onion, celery, garlic, and green pepperin the fat, stirring. Add the tomatoes, thyme, red pepper flakes, and stock.
4. Return the chicken to the pot and simmer, covered, until cooked through. (About 15 minutes.)
5. Remove the chicken pieces and set aside to cool. Meanwhile, continue to cook the liquid uncovered to reduce somewhat.
6. When the chicken is cool enough to handle, take the meat off the in chunks, discarding the the bones and skin. Set aside the chunks of chicken meat.
The above steps can be done in advance.
7. To complete the dish, return the chicken and chorico to the pot, add the cooked shrimp, and cook everything until it is heated through. Stir in the parsley and check for seasoning.
8. Serve with rice.
Yield: 8 servings
Souce: Singular Sensations: Creating One-Dish Skillet Meals
Elizabeth Riely, Globe Correspondent
October 8, 1997