Recipe courtesy chef Michael Micek of Lucile’s

Serves 4-5


1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
½ large onion, finely chopped
1 green pepper, finely chopped
3 ribs celery, finely chopped
1 clove garlic, peeled and minced
1 pound Andouille sausage, sliced 1/3-inch thick on the bias
½ teaspoon kosher salt
1 rounded teaspoon dried oregano
1 rounded teaspoon dried thyme
1 rounded teaspoon dried basil
3 cups low-sodium chicken broth
2 cups seafood stock or clam juice
1 tablespoon Worcestershire sauce
1½ cups diced canned tomatoes
½ cup tomato paste
1 bay leaf
1/8 teaspoon cayenne
1/8 teaspoon ground cloves
½ pound crawfish tail meat (or small bay shrimp, peeled and deveined)
2 cups steamed jasmine rice
2 tablespoons parsley, chopped


Heat oil in a large stockpot over medium heat. When oil is shimmering, sauté chicken for 5 minutes, until it begins to brown. Add onions, peppers, celery and garlic and cook for another 3 minutes. Add sausage, salt, oregano, thyme and basil. Cook until vegetables are tender, about 5 minutes. Add chicken broth and seafood stock or clam juice, Worcestershire sauce, and diced tomatoes. Bring to a boil. Add tomato paste, bay leaf, cayenne and cloves and stir to combine. Taste and adjust seasonings as needed. Reduce heat to low, add crawfish or shrimp and cook 15 minutes. Serve in a bowl over steamed rice. Garnish with parsley.

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