Ingredients
1 box of Chicken Broth (low sodium)
1.5 lb large shrimp (shell and keep shells)
6 TBS Olive Oil
3 tablespoons butter
1.5 onion chopped
3 celery stalks
1.5 red bell pepper
3 garlic cloves
1 chopped tomatoes (14 oz can)
1 tsp Scicarci hot sauce
2 strips chopped bacon
1 pkg Chizora sausage
5 boneless chicken thighs
25 mussels
3/4 cup white wine
6 cooked lobster claws or stone crab claws
Chopped parsley
2 cups of Basmati Rice
Marinade for Chicken:
1 Tbs Salt
1 Tbs paprika
1 tbs oregano
Preparation
Marinate chicken breast in marinade. Refrigerate for one hour.
Shell shrimp and put shrimp shells in 2 cups of chicken broth. Bring to a boil and cook for 10 min. and remove shells with slotted spoon. In dutch oven cook sausage and set aside. Brown chicken till lightly brown remove set aside on plate. Add chopped bacon to pot sauté celery, onion, bell paper and cook till soft, Add garlic sauté for 2 min. Add canned tomatoes and chili sauce.
Add wine to dutch oven and cook mussels and shrimp till done (mussels open, shrimp pink). lay chicken and cooked claws on top and cover. Cook on low for 20 min. In pan with broth, cook rice 20 min. Serve rice in bowl and seafood in large bowl.
