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!
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.