Chicken, Shrimp & Sausage Bouillabaisse

by Rachel on February 6, 2012

Chicken, Shrimp and Sausage Bouillabaisse

My father and son made this for dinner together. Both of my boys love being by my father’s side in the kitchen. It’s a coveted role, sometimes argued over the way most children fight about who gets the bigger piece of cake. I listened in to the grandfather and grandson as they worked. My father was talking about the evolution of different cuisines and why some cultures eat rice, and others not, and why some cook with butter and others with olive oil. The conversation veered from there to the range of things that various cultures consume. My 12 year-old quipped that, “the human race has eaten everything from chicken feet to orange peel.” We humans have a lot of creativity, much of it stemming from a will to survive and an innately resourceful nature that pushes us to try new things. My son is right, we do eat everything from chicken feet to orange peel. If I actually ate chicken feet myself I’d use that title for a cookbook. It has a terrific ring to it. It might almost be worth working on a recipe for chicken feet. Almost.

Chicken, Shrimp and Sausage Bouillabaisse (8-10 servings)

  • 3 tablespoons grapeseed oil
  • 1 whole chicken cut up (4-5 lbs)
  • ¾ cup onions, finely diced
  • 2 leeks, cut lengthwise and then sliced (wash them carefully)
  • 2 whole carrots, peeled and coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 1 small fennel bulb – cut off green stem, remove outer layer and coarsely chop
  • 1 lb sweet Italian chicken sausage, cut in 1-inch chunks (we used fully cooked sausage – if yours is raw, cook it first, and then chop it into chunks)
  • 4 cloves garlic, chopped fine
  • ¾ lb shitake mushrooms, remove stems and then slice (my Dad does NOT wash them)
  • ½ cup dry white wine
  • One 28-oz can diced tomatoes (prefer Marzano)
  • 3 cups chicken broth
  • 2 tablespoons canned diced green chilies, prefer Hatch (we used Trader Joe’s brand)
  • 1 teaspoon saffron
  • 1 teaspoon fennel seeds
  • ½ teaspoon white pepper
  • ½ teaspoon Herbs de Provence
  • 1 dried Thai chili pepper (leave it whole)
  • 1 teaspoon orange zest
  • 2 tablespoons Pernod
  • 3 ounces tomato paste
  • 1 lb shrimp, defrosted and deveined

Heat grapeseed oil in a large Dutch Oven or soup pot, on medium heat. Brown chicken on both sides (12-15 minutes). Remove chicken and set aside. Add onions and sauté for two minutes. Add the fennel, leeks, carrots and celery and sauté for three minutes. Add the sausage and sauté for three minutes. Turn heat up to high. Add garlic and sauté for one minute. Add shitake mushrooms and sauté for 3 minutes. Add the wine and deglaze the pan, turn down to medium. Add three cups of chicken broth, the can of tomatoes, 2 tablespoons chopped green chilies, saffron, fennel seeds, white pepper, herbs de Provence, the dried chili and orange zest. Bring to a boil and then turn down to a simmer. Simmer for 30 minutes. Add shrimp, Pernod and tomato paste and cook on medium until shrimp is cooked through, about two minutes. Serve over toasted crusty bread in a low flat bowl.

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