“Everyone loves this dish, and Merlot is my favorite wine, so this is a natural pairing.”
– Katie Wetzel Murphy, AVV Owner and Ambassador

1 lb. medium shrimp, peeled, deveined and chopped
8 oz. chicken, diced (this can be leftover precooked chicken)
2 Tbsp. Creole seasoning*
2 Tbsp. olive oil
½ cup chopped onion
1 green bell pepper, chopped
½ cup chopped celery
4 cloves garlic, chopped
½ cup chopped celery
4 cloves garlic, chopped
1 ½ cups chopped tomatoes, including juice
3 bay leaves
2 tsp. Worcestershire sauce
1 tsp. hot sauce
1 ½ cups rice
4 cups chicken stock
2 cups water
12 oz. Andouille sausage, sliced
salt and pepper to taste

Method of Preparation:
In a bowl, combine chicken, shrimp and Creole seasoning and stir well.

In a large soup pot, heat oil over medium heat, add onion, pepper and celery and cook until wilted, about 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire sauce and hot sauce. Stir in rice, add broth and water. Reduce heat to medium and cook until rice absorbs liquid and is barely tender, stirring occasionally, about 15 – 20 minutes. Add shrimp, chicken and sausage. Cook until shrimp is pink and meat is done, about 10 minutes. Season to taste.

I have cut down the hot sauce, add it to your individual taste.

Serve with a bottle of our 2013 Estate Merlot.