Yields approximately 8 servings
2 Tablespoons Olive Oil
1 chicken breast
1 pound sausages of your choice, sliced into wedges
1 pound (500 g) raw shrimp/prawns tails off, peeled and deveined*
3 ribs celery, diced small
1 small red bell pepper, seeded and diced
1 small yellow bell pepper, seeded and diced
4 cloves garlic, minced
1 can crushed tomatoes
2 cloves garlic minced
1 teaspoon cayenne pepper
1 teaspoon dried oregano (or 1 Tablespoon fresh, chopped)
1 teaspoon dried thyme
2 tablespoons chopped fresh parsley, plus more for garnish
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup black rice
2 cups shrimp stock* (you can also use beef or chicken stock)
*Take shrimp heads/tails and place in pan with 2 1/2 cups of water, bring to a boil. Turn off heat and let sit for 30-60 minutes to use for shrimp stock.
Place a Dutch Oven over medium heat. Add the olive oil and heat.
Add the sausage and cook until it sizzles and curls. Next, add celery, peppers and onions and cook until golden brown.
Add the chicken, stir and cook for another 10 minutes.
Then add the shrimp stock and bring to a simmer.
Add the fresh herbs and salt, black pepper, garlic and cayenne pepper.
Add the rice, bring to simmer, cover, reduce the heat to low and cook until the rice is soft, about 30 minutes. Add shrimp about 5 minutes before finished.
Top with fresh chopped parsley.