Ingredients
-
4
-
2
-
1
-
1
-
1/2
-
3
-
1/4
-
4
-
4
-
1/2
-
2
-
1
-
1/4
-
-
Directions
Chicken, Shrimp and Rice, I got the original recipe from Off the Hook I reduced the amount of roux because I thought it came out too thick the first time I made it, but if you like thick sauce double the amounts of flour and butter for more roux I also increased the amount of garlic 🙂
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Steps
|
1
Done
|
Make Roux: Melt 1 Tbsp Butter in a Heavy Saucepan, Stir in Flour and Cook, Stirring For About 2 Minutes or Until Mixture Is Smooth. |
|
2
Done
|
in a Large Skillet, Saute the Shrimp, Chicken and Mushrooms in the Remaining 3 Tbsp Butter, Stirring Constantly Until the Shrimp Lose Their Translucence. |
|
3
Done
|
Add Garlic, Saute For 2 Minutes Then Add Wine and Cook at High Heat Until Wine Evaporates. |
|
4
Done
|
Add Artichoke Hearts, Pimientos, Scallions and Parsley. |
|
5
Done
|
Cook For 2 Minutes. |
|
6
Done
|
Add Clam Juice and Lemon Juice. |
|
7
Done
|
Add the Cooked Roux and Stir Until Thickened. |
|
8
Done
|
Add the Seasonings and Blend Well. |
|
9
Done
|
Serve Over Cooked Rice. |
