Southern shrimp and chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -CHUCK OZBURN (HBWK07A) | ||
| 4 | ounces | Bacon; about 5 slices |
| 1½ | Chicken thighs; boneless, halved | |
| 3 | tablespoons | Flour |
| 1 | cup | Onion; chopped |
| 1 | cup | Celery; chopped |
| ½ | cup | Green pepper; chopped |
| 2 | teaspoons | Garlic; chopped |
| 1¾ | cup | Chicken stock |
| 8 | ounces | Clam juice |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground red pepper |
| ¼ | teaspoon | White pepper |
| ¼ | teaspoon | Thyme |
| 1 | pounds | Medium shrimp; peeled and deveined |
| 2 | tablespoons | Parsley; chopped fresh |
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.