I made this recipe for the first time back when I was in college… trying to impress my college boyfriend. He was impressed! This recipe is gluten-free adaptable– please see tips below the recipe…
Yield: 8 servings
Prep Time: 30 min
Cook Time: 30 min
This is one can be considered as some great comfort food...
1/4 cup finely chopped onion
2 Tablespoons butter
2 Tablespoons vegetable or canola oil
1/4 cup all-purpose flour
3/4 teaspoon paprika
3 cups half and half cream
2/3 cup dry sherry
6 teaspoons chicken bouillon (crushed into granules)
1 1/2 teaspoons dried thyme or tarragon
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cubed, cooked chicken
24 large raw shrimp, rinsed, peeled and deveined
1/2 pound sliced mushrooms
1 Tablespoon freshly squeezed lemon juice
4 cups water
2 teaspoons chopped chives
hot, cooked rice
1. In Dutch oven over medium heat, sauté onion in butter and oil for 4 minutes. Sprinkle flour and paprika over onions. Cook and stir for 1 minute. Stirring, add half and half, sherry, 3 teaspoons bouillon, thyme, salt and pepper. Continue to stir and bring to a boil. Boil until slightly thickened. Add chicken and reduce heat to low.
2. In large bowl toss mushrooms with lemon juice.
3. Add mushrooms to the chicken mixture. Simmer over low heat until mushrooms are softened and heated through, about 15 minutes.
4. In a medium saucepan, bring water and 3 teaspoons bouillon to boil. Add shrimp and return to a boil. Reduce heat to low and simmer 2-3 minutes; drain. Stir shrimp into hot chicken mixture and serve over rice.
*If preparing this recipe as GLUTEN FREE, be sure to use bouillon that is GF, and do not use the flour- instead use either GF flour or cornstarch to thicken.