Southern shrimp & chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| OZBURN | ||
| 1¾ | cup | Chicken stock |
| 4 | ounces | Bacon -- about 5 slices |
| 8 | ounces | Clam juice |
| 1½ | Chicken thighs; boneless | |
| ½ | teaspoon | Salt -- halved |
| 3 | tablespoons | Flour |
| ¼ | teaspoon | White pepper |
| 1 | cup | Onion -- chopped |
| ¼ | teaspoon | Thyme |
| 1 | cup | Celery -- chopped |
| 1 | pounds | Medium shrimp -- peeled |
| ½ | cup | Green pepper -- chopped |
| And deveined | ||
| 2 | teaspoons | Garlic -- chopped |
| 2 | tablespoons | Parsley -- chopped fresh |
| (HBWK07A) | ||
Directions
Cook bacon in Dutch oven until crisp; drain on paper towels and crumble; discard all but 2 tbsp of drippings from Dutch oven; brown chicken in batches over high heat; transfer to a bowl; add flour to oven; cook until browned; add onions, celery, green pepper and garlic; cook 5 minutes; stir in stock, juice, salt, peppers and thyme; bring to boil, stirring constantly; reduce heat; simmer 10 minutes; return chicken to pan; cook 5 minutes more; stir in shrimp and cook about 2 minutes or until shrimp are pink; sprinkle with bacon and parsley. Yield 6 servings.
Recipe By :
From: Marlin <jib@...> Date: Sat, 18 Feb 95 18:23:51 Est