CAJUN SEAFOOD BOIL SEASONING RECIPES

Steps:

• In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

Steps:

• Season chicken thighs generously with Old Bay the night before.
• Use high heat to preheat the pot and add the sausage. With a large spoon, constantly move the sausage from the bottom of the pot. Brown the sausage but be careful not to burn the meat; remove sausage.
• Using excess sausage drippings, brown the chicken on all sides (you may need to add some oil to pan to sauté). Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Be careful not to over cook the thigh meat to the point that it shreds; remove thighs.
• Add Italian sausage and start to brown adding onions and bell peppers when sausage is halfway browned. (You may need to add a little oil again).
• Add red, black and white peppers to mixture and cook until veggies are translucent, about 5-7 minutes over medium-high heat. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot.
• Add the ham and garlic and cook for another minute stirring and scraping bottom of pot to not scorch garlic. Add the remaining Old Bay seasoning, thyme, basil and bay leaves; stir. Return chicken and sausage to pot; mix and fold. Cook over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
• Add beer to deglaze pan scraping about 2 minutes. Add the stock and bring to a boil. Add the rice and fold in. Return to a slow boil and cook uncovered for about 5 minutes stirring and scraping pan bottom so rice does not stick and burn to pan bottom; mix in parsley. Reduce heat to the lowest possible setting and simmer, covered, for at least 30-35 minutes. Do not remove the cover while the rice is steaming.
• After uncovering there may be some liquid remaining on top. Fold the rice in (DO NOT STIR). Turn off heat and let stand till liquid is absorbed. Remove bay leaves. Enjoy!