Recipe: Cajun Style Rice Casserole

Cajun Style Rice Casserole

1 (4 lb) chicken, cut into 8 pieces
1/2 cup Cajun Spice Mix (recipe follows)
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1 tbsp olive oil, plus additional if needed
2 lb andouille sausage
1 large onion, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
2 large celery ribs, chopped
8 large cloves garlic, minced
2 tbsp paprika
1 tbsp cayenne pepper
2 3/4 cup uncooked long-grain white rice (preferably Uncle Ben's)
1 1/2 cup medium-dry Spanish sherry (see note)
1 (14 1/2-ounce) can chopped tomatoes with juice
2 cup chicken broth
1 tbsp Tabasco sauce
1 cup frozen sliced okra
1 tbsp dried oregano
1/2 tsp saffron threads, crumbled
2 x bay leaves
16 large shrimp (16/20 size), shells left on
1/2 cup crayfish tail meat (ask for it at your fish counter)
1 cup bottled roasted red peppers, cut lengthwise into strips
1 bn green onions, cut into diagonal slices
Salt and pepper to taste
1/3 cup chopped fresh Italian (flat-leaf) parsley

Optional garnishes:
lemon wedges,
green onion sprigs
pickled okra

Cajun Spice Mix:
3 tbsp paprika
1 tbsp dried thyme
1 tbsp cayenne pepper
1 tbsp chili powder
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp black pepper
1 tbsp dried oregano

Season the chicken pieces with Cajun Spice Mix. Place chicken in a large plastic bag and add the orange juice and lemon juice. Marinate in the refrigerator for about 40 minutes.

Meanwhile, heat the olive oil over medium heat in a large, heavy stockpot (8-quart or larger) with a tight-fitting lid. Add the sausage and saute until browned on all sides. Remove to a large bowl and set aside.

Drain the chicken and discard marinade. Add chicken to the pot, adding additional olive oil if necessary. Saute chicken over medium-high heat until browned on all sides, about 12 minutes. The spices will blacken as the chicken browns but will not taste burned. Transfer chicken pieces to the bowl with the sausage.

Add the chopped onion, bell peppers and celery to the pot and cook over medium heat, scraping the brown bits off the bottom of the pan and stirring often, until the onions are limp. Add the minced garlic and continue to cook, stirring often, for another 5 minutes.

Add the paprika, cayenne pepper and rice; cook, stirring constantly, for another 2 to 3 minutes. Add the sherry. Bring to a boil and boil, uncovered, for 2 minutes. Stir in the tomatoes with juice, broth, Tabasco sauce, okra, oregano, saffron and bay leaves. Stir well to combine.

Nestle the chicken and sausage pieces into the rice mixture, adding any juices that have accumulated in the bowl.

Cover and cook over low heat for about 15 to 20 minutes, or until the chicken is cooked through and the rice is tender. After 15 minutes, add the shrimp and crayfish tail meat. Cover and cook for another 5 minutes.

Turn off the heat and stir in the roasted red peppers and sliced green onions. Season to taste with salt and pepper. Cover the pot and let stand for an additional 10 minutes. Transfer to a serving dish, discard the bay leaves and garnish with parsley. Serve with lemon wedges, green onion sprigs and pickled okra, if desired.
Note: You can use Dry Sack sherry.

Note: When available, whole crayfish (shells intact), blue crabs (split in half and cleaned), fresh mussels and fresh clams can be added with the shrimp and crayfish tail meat.

Cajun Spice Mix:
Stir together the paprika, thyme, cayenne, chili powder, onion powder, garlic powder, black pepper and oregano. Measure out 1/2 cup for the above recipe and reserve the rest for another use (such as seasoning fish fillets, chicken breasts or steaks for grilling).

Makes 10 tablespoons