This is only mildly spicy.
For no heat whatsoever, leave out the Frank's.
For more heat, include the optional cayenne pepper in the Creole Seasoning.
Microwave dark brown roux
1 green bell pepper, chopped
1 white onion, chopped
1 cup smoked sausage, sliced
1 cup smoked sausage, chopped
8 cloves garlic, minced
1/2 t salt + more as needed
1 T Creole Seasoning without salt or cayenne pepper
3 1/2 cups homemade, salt-free chicken stock
1 pound boneless, skinless chicken thighs, chopped into bite-sized pieces
1 pound shrimp, peeled, de-veined, cut in half length-wise
1/4 cup Frank's red hot sauce
1/2 cup frozen corn
green onions, chopped (both white and green parts)
Cook the sliced sausage in a heavy dutch oven over medium-high heat until well browned. Remove and set aside.
Season chopped chicken lightly with some salt.
Cook in batches in the dutch oven over medium-high heat until well browned. Remove and set aside.
Season shrimp lightly with some salt.
Cook in batches in the dutch oven over high heat until just cooked through. Remove and refrigerate.
In the same pot, cook the bell pepper, onion, and chopped sausage in the roux until veggies are wilted.
Add garlic, 1/2 t salt, and 1 T creole seasoning. Cook 1 or 2 minutes more.
Add stock and bring to a boil. Reduce temperature to medium low. Partially cover and cook for 30 minutes.
Add the browned chicken and sliced sausage and simmer for 15 minutes.
Stir in the Frank's, and then finish seasoning to taste using Frank's, salt, or Creole Seasoning, as needed.
Add frozen corn and cooked shrimp. Simmer until shrimp is warmed through.
Serve over white rice, top with chopped green onions.
The Johnson Family Cookbook