8 large shrimp, cleaned and peeled
8 oz. of pork sausage
7 oz. of smoked bacon
2 boneless skinless chicken breast (about 1 lb), cut into large cubes
2 dried bay leaves
3 cups of chicken broth
1 red onion, sliced
2 garlic cloves, minced
½ cup of cut celery
1/2 of a red bell pepper, diced
1/2 of a green bell pepper, diced
½ tablespoon of chili powder
1 1/2 cups of long grain rice
3 large tomatoes, chopped
1 tablespoon of fresh thyme
1 tablespoon of cumin powder
A handful of chopped parsley, for serving
Pour a tablespoon of olive oil in a medium size pot over medium heat. Brown the bacon, the chicken breasts and the sausages.
At the same pot, add the sliced onion, garlic, celery, peppers, the chili powder, cumin, and bay leaves.
Stir to combine, gently scraping the bottom of the pot to get all the browned bits.
Add the chopped tomatoes, the chicken broth and salt to taste. When the water boils, add the rice.
Cover the pot with the lid, and simmer for 20 minutes.
Now add the shrimps and cook for another 5 minutes or until the shrimps turn pink or the rice is soft. The mixture has to be damp.
Remove the rice from heat, cover and let it rest for 5 minutes.
Garnish with chopped parsley and serve immediately.
Sauvignon Blanc or Chardonnay