10-12 bone-in chicken pieces (thighs, drumsticks and split wings all work well), skin on or off
¼ lb. chorizo or boudin or Italian sausage, crumbled
1 medium onion, chopped
2 cloves garlic, minced
1 tsp. crumbled saffron threads
1 cup diced red or green bell pepper
3 cups brown or white Tidewater Grain Company Carolina Gold Rice
5 Tbsp. fresh minced parsley
2 bay leaves
1 (24 oz) can whole or diced tomatoes, with liquid
chicken broth as needed
2-3 Tbsp Dijon Mustard
2 cups frozen green peas
1 lb. medium NC shrimp, peeled, tails left on
1 dozen or so, whole NC crawfish
A dozen or so, NC oysters
Instructions
In a large skillet, cast iron pan or paella pan, set over high heat, sauté onions and bell peppers in olive oil until tender.
Add chicken and sausage and cook just until chicken begins to brown.
Add garlic, saffron and Tidewater Grain Company’s Carolina Gold Rice to the pan; stir to coat in well with the oil. Sprinkle in parsley and add bay leaves.
Add tomatoes plus the liquid from the can, broth, mustard and a squeeze of lemon, if you would like. Season with salt and pepper to taste.
Bring to a boil and cook uncovered, stirring occasionally, for 6-8 minutes or until rice is no longer soupy, but some liquid remains.
Bury the shrimp and crawfish in the rice. Add fresh greens or parsley and frozen peas or beans.
Turn heat down to medium; cover and continue cooking until rice is done – about 15 minutes.
Bury the oysters, “hinge-side’ down, in the rice mix; cover the pan and continue to cook 5-8 minutes until the oysters steam and begin to open.
Uncover; serve with crusty toasted bread and enjoy!
