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Chicken, Shrimp and Rice

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“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 :)”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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. 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. Add garlic, saute for 2 minutes then add wine and cook at high heat until wine evaporates.
  4. Add artichoke hearts, pimientos, scallions and parsley.
  5. Cook for 2 minutes.
  6. Add clam juice and lemon juice.
  7. Add the cooked roux and stir until thickened.
  8. Add the seasonings and blend well.
  9. Serve over cooked rice.

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