Pat shrimp dry and season with 1/2 tsp salt and 1/4 tsp pepper. Toss chicken pieces with 1 tbs flour, 1/2 tsp salt and 1/4 tsp pepper until evenly coated.

In a large heavy-bottomed pot or Dutch oven over medium-high heat, add vegetable oil. When shimmering, add chicken in a single layer and sear until golden brown on all sides, about 4–5 minutes. Remove chicken to a plate and set aside.

Add shrimp to the hot pan and cook 1–2 minutes per side until just pink and opaque. Remove shrimp and set aside with chicken (they will be added back later).

Aromatics & Vegetables

Reduce heat to medium and add butter to the same pot. Add chopped onion, red pepper, and celery. Sauté until softened and translucent, about 6–8 minutes, scraping up browned bits from the bottom.

Stir in minced garlic and the white parts of the scallions and cook 30–45 seconds until fragrant.

Liquids & Sauce

Add tomato paste to the pot and cook, stirring, 1–2 minutes to remove raw tomato taste.

Pour in chicken stock and deglaze the pot, scraping up any browned bits. Add heavy cream, Worcestershire sauce, lemon juice, smoked paprika, cayenne, and dried thyme. Stir to combine.

Add the cubed potatoes and uncooked rice to the pot. Return the seared chicken (and any juices) to the pot. Bring to a gentle simmer, partially cover, and cook for 18–22 minutes, stirring occasionally, until rice is tender and potatoes are cooked through.

Seasonings & Thickener

In a small bowl, whisk the 2 tsp flour into 2 tbs cold water to form a smooth slurry. If the pot looks thin after the rice and potatoes have cooked, stir the slurry into the simmering pot and cook 2–3 minutes until the sauce thickens. Taste and adjust salt and pepper. Stir in hot sauce if using.

Finish & Serve

Return the shrimp to the pot and warm through for 2–3 minutes; do not overcook the shrimp.

Stir in chopped parsley and the green parts of the scallions. Fold in grated cheddar cheese until melted and evenly distributed. If mixture is too thick, add up to 1/4 cup additional chicken stock or cream to reach desired consistency.

Serve hot, spooned into bowls. Garnish with extra scallions or parsley and an extra dash of hot sauce if desired.