A Jeremy Gilsoul L.Ac dish
2 cups jasmine rice
4 tablespoons olive oil, divided
2 tablespoons Grass-fed beef tallow
1 pound peeled, deveined large shrimp
2 tablespoons plus 1 teaspoon Creole Seasoning, divided, recipe follows
1 pound boneless, skinless chicken breast, 1-inch diced
½ cup yellow onion, small diced
1 tablespoon minced garlic
2 ½ cup Brew-It-Yourself Bone Broth, divided
2 tablespoons freshly chopped cilantro
½ cup grated Parmesan (optional)
1 lime, divided
Creole Seasoning Yield: 2/3 cup
2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions: To make Rice, thoroughly rinse the rice, add to pot and add an equal amount of bone broth. Add 1 tablespoon of Olive oil, salt, add half of the juice of 1 lime, and add 1 tablespoon of cilantro. Bring to a boil over high heat until the liquid is gone, then reduce to low, cover and simmer for 10 minutes.
While the rice cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil and 1 tablespoon of beef tallow, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the creole seasoning and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil and 1 tablespoon of beef tallow to the saute pan and season the chicken breast with 2 teaspoons of the creole seasonings and 1/8 teaspoon of the salt. Place the chicken breast in the pan, sear and cook thoroughly turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
Place the remaining tablespoon of olive oil in the saute pan and add onions. Saute, stirring occasionally until the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the ½ cup Bone Broth to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the fresh cilantro, add the remaining lime juice, 1/2 teaspoon salt and cook for 2 minutes. Return the shrimp and chicken to the pan and cook for about 3 minutes.
Remove from the heat and add Parmesan. Toss to combine and serve over the rice while hot.
Creole Seasoning: Combine all ingredients thoroughly.