Low Country Skillet Recipe

Season proteins

Pat chicken pieces and shrimp dry with paper towels. Season chicken and shrimp lightly with 1 tsp salt, 1/2 tsp black pepper and 1 tsp Creole seasoning (from the seasoning mix).

Brown sausage and chicken

Heat a large heavy skillet (12-inch) over medium-high heat. Add 1 tablespoon olive oil. Add andouille sausage slices in a single layer and brown 2–3 minutes per side until lightly crisp. Transfer sausage to a plate. Add remaining 1 tablespoon olive oil to the skillet. Add chicken pieces and sear 3–4 minutes, stirring occasionally, until golden but not cooked through. Transfer chicken to the plate with sausage.

Sauté vegetables

Reduce heat to medium. Add 1 tablespoon butter to the skillet. Add diced onion, celery and both bell peppers. Cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in diced tomato and cook 1–2 minutes to release juices.

Toast rice and deglaze

Add the rinsed rice to the skillet and stir to coat with oil and vegetables; cook 1–2 minutes to toast the rice lightly. If using white wine, pour in 1 tablespoon wine now to deglaze the pan, scraping browned bits from the bottom.

Add broth and simmer

Return the browned chicken and sausage to the skillet, nestling pieces into the rice. Pour in 2 cups chicken broth. Add bay leaf, remaining Creole seasoning (about 1 tsp), smoked paprika, dried thyme, cayenne (if using), remaining salt and pepper. Stir once to combine. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–18 minutes, or until rice is tender and most liquid is absorbed.

Add shrimp and finish cooking

Remove lid and arrange the seasoned shrimp on top of the rice mixture, do not stir. Replace lid and cook 4–6 minutes more, or until shrimp are opaque and cooked through and rice is fully tender. Alternatively, if you prefer, gently fold shrimp in and cook uncovered 3–4 minutes.

Rest and garnish

Turn off heat and let the skillet rest, covered, for 5 minutes. Discard bay leaf. Stir in chopped parsley and sliced green onions. Taste and adjust seasoning with extra salt, pepper or a squeeze of lemon if desired.

Serve

Serve hot from the skillet with lemon wedges on the side. Offer extra Creole seasoning or hot sauce at the table.