Culinary Insitute of New Orleans

Serves 1

1 - 3 oz. Chicken Breast (boneless)
4 Black Mussels
4 - 21/25 Shrimp
1/2 cup Crawfish Tails
4 oz. Redfish Filet
4 Fresh Oysters
2 oz. Tasso (diced)
3 oz. Long Grain Rice
6 oz. Chicken Stock
pinch Saffron
1/2 Red Onion (med. diced)
2 tsp. Garlic (minced)
2 oz. Red Bell Pepper (sliced)
2 oz. Yellow Bell Pepper (sliced)
2 oz. Green Onions (chopped)
1-1/2 tsp. Fresh Basil (minced)
1 tsp. Fresh Thyme (minced)
Salt & Pepper to taste

Place oil into sauce pot and cook chicken for 5-8 minutes on medium high heat until done the reserve. Add onions, peppers, garlic and tasso in the same sauce pan and cook until vegetables are tender. Add the rice and cook until rice is translucent. Add saffron to stock and stir into the rice and bring to a boil. Add chicken and seafood, cook until liquid is almost gone. Add fresh herbs and green onions, season with salt and pepper and allow all of the liquid to dissipate and serve.