This Southern Shrimp and Chicken dish is a comforting, home-style meal that brings bold flavors to your table. The recipe starts with crisp bacon rendered for flavor, creating a rich base for browned chicken thighs. Aromatics like onion, celery, and green pepper are sautéed until soft, building a deep vegetable sweetness. The addition of clam juice and chicken stock creates a briny, savory broth that simmers with the chicken. Finally, plump shrimp are added just long enough to turn pink, ensuring they remain tender. Garnished with fresh parsley and crumbled bacon, this dish is perfect for weeknight dinners or family gatherings. It offers a satisfying balance of textures and flavors without requiring complex techniques or hard-to-find ingredients.
Southern Shrimp And Chicken
Description
This Southern Shrimp and Chicken dish is a comforting, home-style meal that brings bold flavors to your table. The recipe starts with crisp bacon rendered for flavor, creating a rich base for browned chicken thighs. Aromatics like onion, celery, and green pepper are sautéed until soft, building a deep vegetable sweetness. The addition of clam juice and chicken stock creates a briny, savory broth that simmers with the chicken. Finally, plump shrimp are added just long enough to turn pink, ensuring they remain tender. Garnished with fresh parsley and crumbled bacon, this dish is perfect for weeknight dinners or family gatherings. It offers a satisfying balance of textures and flavors without requiring complex techniques or hard-to-find ingredients.Ingredients
Directions
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Cook bacon in a large Dutch oven over medium heat until crisp.
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Drain bacon on paper towels, then crumble and set aside.
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Discard all but 2 tablespoons of bacon drippings from the Dutch oven.
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Season chicken thighs with salt, white pepper, and ground red pepper.
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Brown chicken thighs in the remaining bacon drippings over high heat in batches.
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Transfer browned chicken to a bowl and set aside.
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Add flour to the Dutch oven and cook, stirring constantly, until browned.
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Add onions, celery, green pepper, and garlic to the pot.
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Cook vegetables for 5 minutes, stirring occasionally, until softened.
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Stir in chicken stock, clam juice, and thyme.
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Bring the mixture to a boil, stirring constantly to incorporate the flour.
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Reduce heat to low and simmer for 10 minutes.
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Return the chicken thighs to the pan.
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Simmer covered for 5 minutes to cook the chicken through.
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Stir in the shrimp.
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Cook for about 2 minutes, or until shrimp turn pink and are cooked through.
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Sprinkle with crumbled bacon and fresh parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 412.9kcal
- % Daily Value *
- Total Fat 30.5g47%
- Saturated Fat 10.0g50%
- Cholesterol 50.7mg17%
- Sodium 1163.7mg49%
- Total Carbohydrate 0.9g1%
- Dietary Fiber 0.0g0%
- Sugars 0.3g
- Protein 31.2g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the shrimp from becoming rubbery.
For a richer flavor, you can substitute half of the chicken stock with dry white wine.
If you cannot find clam juice, you can use additional chicken stock with a splash of fish sauce for a similar briny depth.
Ensure your shrimp are peeled and deveined before adding them to the pot to make serving easier.
