Ingredients

4 tbsp rendered bacon fat or vegetable oil 4 skinless and boneless chicken thighs, cut into bite-sized pieces 8 oz (225 g) andouille or kielbasa sausage, thickly sliced 1 onion, finely chopped 1 red bell pepper, seeded and finely chopped 1 green bell pepper, seeded and finely chopped 1 celery stalk, thinly sliced 2 garlic cloves, finely chopped 1 fresh hot red chile, seeded and chopped 1 3/4 cups long-grain rice 2 tbsp tomato paste 2 tsp dried thyme 1 tsp salt 1/2 tsp sweet paprika 1/4 tsp cayenne pepper 2 bay leaves pinch of sugar freshly ground black pepper 2 1/2 cups chicken or vegetable stock one 14.5 oz (411 g) can chopped tomatoes 1 tsp Worcestershire sauce 12 large shrimp, peeled and deveined chopped parsley, to garnish hot red pepper sauce, to serve

Description

This One-pot Meal Captures The Spicy Flavors Of Louisiana.

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