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.

Related recipes