Dutch oven or large stock pot


4 T Olive Oil

2 medium onion diced

4 cloves garlic minced

2 carrots diced

2 stalks carrots diced

2 red bell peppers diced

2 yellow Caribe peppers diced

1 can diced tomatoes

1 polish kielbasa sausage

5 italian sausage

30 medium shrimp, body shelled

4 large organic chicken breasts cut into strips

4-6 chicken thighs

1 bottle dark beer

3 c rice, brown or white

4 c chicken stock

1 T old bay seasoning

1 t cayenne

1 T paprika

1 T hot paprika

1 T creole seasoning

1 T cumin


Mix up all the spices together with 1 T sea salt and pepper. With your hands sprinkle the spices over all the chicken pieces to coat well. Let them sit while you 


sauté all vegetables in olive oil over medium heat until transparent, about 5 minutes. Remove veggies to a plate and add the chicken to the pan, it may need more oil. Sear on all sides. Add the sausages. Once the meat is browned put the vegetables back in and add the spices and the beer, and reduce until bubbles settle down and liquid reduces, about 5 minutes. Add the tomatoes and the rice and chicken stock. Cover and let cook for 30 minutes on medium.

Put the remainder of the spices in the pot, if there is any left

At this point you can turn it off and go away, come back later when you are ready to serve, bring up to heat and add shrimp. Cook about 5 minutes. 

Serve with crusty bread.

Recipe Story

I saw Emeril Lagasse make this on his show years and years ago. Me being me, I was inspired! I added the addition of the different peppers and the beer, as well as the spices. It is a great meal for a crowd, for a wintery day, and chalked full of flavors. The longer it sits the better it becomes. The prep time takes awhile to chop veggies, but you can do it all in the morning, go about your life, come back in the evening, add shrimp and eat!