Warm and lightly Oil a 12" Dutch oven.
Chop up 2 celery sticks
1 medium onion
1 cup of chicken (dark meat is better)
1 cup of Pork Meat
1 cup of Italian sausage cut in small pieces. Sausage cuts easier if slightly frozen.
Sauté' all ingredients in Dutch oven.
When celery and onion are opaque add 4 cups of chicken broth, cover and allow to simmer slowly for 1/2 hour.
Add 2 cups of rice, stir and add seasoning. about 2 Tbsp. to start.
Allow to simmer with the lid slightly cracked to allow the moisture to escape until the rice is fully cooked.
Check and add more seasoning if needed.
3 Tbsp. of Log Cabin Seasoning
1 Tbsp. each of Thyme, Basil and Parsley.
1/2 Tbsp. each of Garlic and Onion Powder.
1 tsp. each of White Pepper, Salt and Black Pepper.
1 tsp. Cayenne Pepper optional.
Combine all ingredients and mix thoroughly.
Makes about 8 ounces.
Store in plastic bag or empty spice bottle for further use.
½ lb Bacon
2 lbs. Boneless Chicken
6 Tablespoons Flour
1 ½ cups Chopped Celery
1 ½ cups Chopped Onion
1 cup Green Pepper
2 Tablespoons Minced Garlic
1 – 16 oz. Chicken Broth
1 small bottle Clam Juice
1 cup White Wine
1 Teaspoon Salt
½ Teaspoon Black Pepper
¼ Teaspoon White Pepper
¼ Teaspoon Red Pepper
½ Teaspoon Thyme
½ Teaspoon Cajun Seasoning
1 ½ pounds Medium Shrimp – peeled cut into thirds
2 Tablespoons Chopped Parsley
Using your 12” Dutch Oven cook bacon until crisp. Drain on paper towel & reserve till later. Brown Chicken in the bacon grease & then transfer to a bowl. Discard all but 2 Tablespoons of the drippings, add 3 Tablespoons of flour and cook until lightly brown. Add the onions, celery, peppers, & garlic. Cook about 5 minutes then stir in the chicken broth, clam juice, wine and the seasoning. Bring to a boil stirring constantly. Reduce the heat, add the other three tablespoons of flour and stir. Add the chicken and cook for about 5 minutes, stir in the shrimp, cook for another 5 minutes or until shrimp are done. Take off the heat crumble in the bacon, save some bacon if you want some on top when done, stir in then sprinkle with parsley and serve. Serves about 20 people. By Ross & Angie Conlin
PDF = cajun-chicken-shrimp