first we get started with our shrimp to get them cleaned
peel off on the outsides and to devein it we use a toothpick in the middle of the shrimp under the rain and we pull it out carefully
add 1.3 L of chicken broth coming up to a boil
add a handful of our shrimp heads to this to enhance the flavour
prep your meat by cutting it into bite-sized pieces
fry the meat in a bit of olive oil
cut the chicken into bite-sized pieces
cut the sausages into bite-sized pieces not too small because they will also shrink up a bit when we cook them
scoop the sausages out and keep the liquid because that is what's going to make our sauce and our chicken extra good
put these aside and season the chicken with paprika, granulated garlic, sea salt, thyme, black pepper, cayenne pepper, granulated onion and oregano
add 2 tbsp of the creole spice mixture
mix all in
once it's covered set it aside and let it rest for 10 minutes while we prepare the vegetables
chop the celery into small pieces
chop the peppers into small pieces
chop the onion into small pieces
fry the chicken until the internal temperature reaches 70℃ - 158℉
add the veggies to deglaze the pan if it doesn't lift off just by the liquid from the veggies you can add a little bit of wine
add 2 cloves of minced garlic and stir that around so we get fragrant
add 1 tbsp of red chili flakes just to give a
add 2 tbsp of the seasoning we made before
next up is half a kilo of basmati rice that we have rinsed a couple of times to get some of the starch off
mix that in dry and toast it a little bit
add 2 cans of crushed tomatoes
add the chicken broth
add 2 bay leaves
bring it up to a simmer
cook it 8 - 9 minutes until the rice starts to become Al Dente
add back all the meats, start with the shrimps and make sure they are submerged in the sauce
add the chicken don't forget
turn the heat down to very low, cover it up and let it cook for 5 minutes
ready to serve