Ingredients:
- 0.25 C Canola Oil
- 1.5 to 1.75 lbs Boneless/Skinless Chicken Thighs (weight depends on packaging)
- 0.25 C Flour
- 2 C Onions, Diced
- 1 C Celery, Diced
- 1 Red Pepper, Diced
- 2 Qt Chicken Broth
- 1 Slice of 1/4" thick Smoked Ham from the Deli, Cubed
- 2 - 14.5 oz Cans Diced Tomatoes, Drained
- 0.5 C Fresh Flat-Leafed Parsley, minced
- 1 T Creole Seasoning
- 1 t Dried Leaf Thyme
- 4 Bay Leaves
- Jasmine Rice
- 2 lbs Shrimp, Roughly a 24 Count
- 1 - 16 oz Container of Oysters, drained
- Salt
- Pepper
Directions:
- Heat oil in a Dutch Oven or heavy bottom pot over med-high heat
- Add chicken and sear on all sides; should be done in 2 or 3 batches. It’s OK if it’s not cooked all the way through; set aside
- Add flour and brown until you reach a "peanut butter" color roux
- Add onion, celery, and red bell pepper, stirring frequently, until softened; salt to taste
- Add about 1 C stock to deglaze the pot, scraping the bottom while stirring
- Add 5 C stock and bring to a boil
- Once boiling add seared chicken, ham, tomatoes, parsley, creole seasoning, thyme, and bay leaf
- Salt & Pepper to taste
- Reduce heat to low, cover with a lid, and simmer for at least 1.5 hours
- Meanwhile, cook Jasmine Rice according to package; you’ll want 8 servings of cooked rice
- After simmering remove the Bay Leaves and pull apart the chicken
- Add shrimp, bring pot back to a simmer, and cook for 5 minutes
- Add oysters, return to a simmer, and cook for 5 minutes
- (Optional) After adding oysters if you decide the creole is too thick for your preference you can add additional chicken broth to bring it to your preferred thickness
- Serve over Jasmine Rice in a bowl