A traditional New Orleans creole dish given a Scottish twist, given some of the regular ingredients are difficult to come by in these northern climes! The resulting dish however is authentic and delicious – take a mouthful and you can almost hear the brass bands on Bourbon Street inviting you to shake your tail feathers!
Ingredients:
Creole spice
Method:
Season the chicken with Creole spice (or just salt and pepper). Heat the oil in a heavy bottomed pan over medium-high heat. Cook the chicken until browned on both sides and remove. Add the chorizo and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the pot to low heat and melt the remaining 3 tablespoons butter. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add your hot water and bouillon cubes, stirring constantly. Add the chicken and chorizo and bring to a boil, then reduce the heat, cover and simmer for 45 minutes. Add tomatoes then cover and simmer for another 1 hour. Just before serving add the shrimp and cook for roughly 10 more minutes until prawns are cooked. Add spring onions and parsley to serve. Serve with white rice.
