Hearty Gullah Rice with Chicken and Shrimp
A comforting and flavorful Gullah rice dish loaded with tender chicken, succulent shrimp, and fresh vegetables simmered in savory chicken stock.
Ingredients
vegetable oil
skinless chicken pieces
Gullah Seasoning
diced yellow onion
chicken stock
unsalted butter
all-purpose flour
raw white rice
finely diced green bell pepper
peeled and finely diced carrots
shrimp, peeled and deveined
Instructions
- Heat vegetable oil in a large heavy-bottomed pot over medium-high heat.
- Season the chicken pieces with Gullah seasoning and brown them in the hot oil, about 5-7 minutes per side. Remove and set aside.
- In the same pot, add diced onion, green bell pepper, and carrots. Sauté until vegetables soften, about 5 minutes.
- Melt the butter in a separate saucepan over medium heat. Whisk in the flour to form a roux, cooking for 2-3 minutes, until golden and fragrant.
- Slowly whisk chicken stock into the roux until smooth and thickened.
- Return the browned chicken to the pot with the sautéed vegetables. Stir in the raw white rice.
- Pour the thickened chicken stock mixture over the chicken, vegetables, and rice. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and chicken is cooked through.
- Five minutes before cooking is complete, stir in the peeled shrimp and continue to simmer until shrimp turn pink and opaque.
- Remove from heat and let the dish rest for 5 minutes before fluffing the rice with a fork.
- Serve warm as a hearty and satisfying one-pot meal.
