Make it as spicy as you like, this hot Cajun dish is delicious! Use any kind of seafood or sausage you have on hand.

Creole Spice

(mix and crush together)

2 tsp garlic powder

2tsp paprika

1 1/2 tsp thyme flakes

1 tsp oregano

1 tsp dried basil

1 tsp cayenne pepper

3/4 tsp salt

1/2 tsp black pepper

Ingredients

1 boneless chicken breast

3-4 chorizo

2 Tbsp butter

Mince 1stalk celery, 1/2 onion, 1/2 green pepper and 3 cloves garlic.

Cut chicken in bite-sized pieces and season with 1 tsp Creole Spice. Saute in 2Tbsp butter. Stir in sliced chorizo, cook over low.

Add minced vegetables, cook till translucent. Stir in :

1 cup rice, washed and drained

1 small can tomatoes (400g)

1/2〜1 Tbsp Creole spice

1 Tbsp Worchestershire sauce

1chicken bouillon cube

2 bay leaves

salt, pepper

500〜600cc water

(shrimp)

Cover and cook over medium low for 20 minutes, add 12 lrg shrimp and simmer for 3-4 minutes. Serve immediately or the rice will absorb all the liquid.

I don’t advise using instant rice. I use 2-3of the small Japanese green peppers.

Go light on the spice the first time as cayenne is quite hot!