7 boneless skinless chicken thighs, cut into bite-size pieces, 1 pound smoked pork neck bones, 5 smoked turkey tails, 2 1/2  pounds jumbo (with heads and shells) shrimp, peeled and deveined, 5 spicy smoked sausages, sliced, 6 garlic cloves, minced, 1/8 cup green bell pepper julienne cut, 1/8 cup red bell pepper julienne cut,  2 stalks celery, finely diced, 12 fresh okra pods, 1 large yellow onion, chopped, 1/2 small purple onion, chopped,  10 ripe peeled tomatoes, 1 1/2 tablespoon paprika, 2 tablespoons chili powder, 2 tablespoons cayenne, 4 tablespoons dried parsley flakes, 4 cups shrimp stock, 2 cups V-cups tomato juice, 3 tablespoons tomato paste,  3 cups long-grain rice,  3 tablespoon Worcestershire sauce, 1/2 pound crawfish, shell on, 2 bunches green onions, 3 bay leaves, crumbled.

In a large pot add the neckbones and smoked turkey tails, cover with water. Peel off the shrimp heads and shells.  Add the heads and shells to a pot of water, and 6 cups of water. Add about 2 tablespoons of chicken bouillon, 1 tablespoon black pepper, 2 tablespoons granulated garlic, and 1 tablespoon red pepper flakes.  Cover and cook on medium heat until the neckbones are done, set aside. Heat 3 tablespoons of butter in a dutch oven. Season the chicken thighs, dredge the chicken in flour.  Shake off the excess flour.  Add the chicken to the pot. Cook until the chicken is browned.  Add the sausage and cook for another couple of minutes or until the sausage is brown.  Add the holy trinity (onions, bell pepper, celery, and garlic) cook for about 5 minutes until the onions start to sweat. Continue to stir throughout this entire process.  Remove the meat from the neck bones, dice the turkey tails add them and 2 bunches of green onions to the pot. Add the rice, tomatoes, shrimp stock, tomato juice, tomato paste, Worcestershire sauce, salt, pepper, and bay leaves. Stir and combine everything, bring to a boil.  Lower heat, simmer for another 15 minutes. When the rice is done stir in the shrimp and crawfish simmer for another 10 minutes.  Serve sprinkled with sliced green onions and chopped flat leaf parsley.

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