3 tablespoons olive oil
1 1/2 cups onion, finely chopped
1 cup bell pepper, chopped
6 to 10 cloves garlic, pressed or crushed
1 to 2 (12 oz.) cans whole, stewed tomatoes, crushed by hand
1 cup celery, finely chopped
1 pound raw shrimp, shelled
3 cups parboiled rice
Raw meats
4 to 5 oz. chicken, cut into portions approximately size of first joint of finger
2 to 3 oz. country-style pork rib meat or pork chop, cut same way as chicken
Cured meats
4 to 5 oz. ham, cubed
8 to 16 oz. spicy Andouille sausage, sliced thin (do not substitute)
Liquid
2 to 3 cups chicken stock
If needed, claim juice or vegetable juice, preferably v-8
If desired, 1 tablespoon or less of dry, pale sherry
Herbs and spices
1 tablespoon red pepper
1 tablespoon Korean red pepper
1 tablespoon black pepper
1 tablespoon white pepper
1/4 teaspoon saffron, crushed with fingers when added
1 1/2 teaspoons Hungarian hot paprika (not sweet paprika)
1/4 teaspoon dried thyme or 1 teaspoon fresh thyme
1 small bay leaf
Oregano
Parsley
- Heat olive oil in a heavy pot. Cast-iron is best, but aluminum will work. Stir in peppers, onion, garlic, and celery. Cook on high until everything is translucent.
- Add raw meats. Keep stirring on high until chicken and pork have turned white.
- Add cured meats. Stir for 2 or 3 minutes.
- Add tomatoes and stir for 5 to 6 minutes.
- Lower heat to medium-high. Add stock and all seasonings. Cook for 20 minutes.
- Add rice. Cover and cook for 30 minutes.
- Add shrimp. If rice is dry or not fully cooked, add extra liquid and stir thoroughly.
- Cook 5 to 10 more minutes.
