Creole comfort food at its best. It’s a favorite dish from New Orleans with West African origins.

What you need:

1 tablespoon oil

1 onion, chopped

2 bell peppers, chopped

Kosher salt, pepper

1 teaspoon paprika powder

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces

1 teaspoon dried oregano

2 garlic cloves, finely chopped

2 tablespoons tomato paste

2 cups (500 ml)  low-sodium chicken stock (you can substitute with water)

1 (14 oz.) can crushed tomatoes

1 cup (250g) long grain rice (any other rice will work as well)

2 teaspoons Old Bay seasoning (or any Creole seasoning)

1 lb. medium shrimp (or crayfish), peeled

2 green onions, thinly sliced

How to do it:

Heat oil in a large pot over medium heat. Add onion and cook until golden for about 4-5 minutes.

Add garlic and chicken and season with salt, pepper, paprika, cook for about 5 minutes.

Add bell peppers and tomato paste and cook for another 2-3 minutes.

Add chicken broth/water, crushed tomatoes, rice, and Old Bay. Heat briefly to a boil, then reduce heat to low heat, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.

Stir occasionally (especially toward the end) to prevent the rice from sticking to the bottom of the pot.

Add the shrimp and cook until pink, 3 to 5 minutes.

Top with green onions just before serving.

It’s yummy!