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Southern Shrimp and Chicken

4 oz Bacon; about 5 slices
1 1/2 Chicken thighs; boneless, halved
3 tb Flour
1 c Onion; chopped
1 c Celery; chopped
1/2 c Green pepper; chopped
2 ts Garlic; chopped 1 3/4 c Chicken stock
8 oz Clam juice
1/2 ts Salt
1/4 ts Ground red pepper
1/4 ts White pepper
1/4 ts Thyme
1 lb Medium shrimp; peeled and deveined
2 tb Parsley; chopped fresh

Cook bacon in Dutch oven until crisp; drain on paper towels and crumble; discard all but 2 tbsp of drippings from Dutch oven; brown chicken in batches over high heat; transfer to a bowl; add flour to oven; cook until browned; add onions, celery, green pepper and garlic; cook 5 minutes; stir in stock, juice, salt, peppers and thyme; bring to boil, stirring constantly; reduce heat; simmer 10 minutes; return chicken to pan; cook 5 minutes more; stir in shrimp and cook about 2 minutes or until shrimp are pink; sprinkle with bacon and parsley. Yield 6 servings.

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