1 3/4 pounds jumbo shrimp (16/20 count or larger), peeled, deveined, tails left on (reserve shells)
1 pound chicken-thigh meat, cut into 1-inch chunks
2 quarts chicken broth
2 large bay leaves
2 teaspoons dried Italian herb blend
2 tablespoons Worcestershire sauce
3/4 cup pinot gris (or other dry, white wine)
2 tablespoons Cajun's Choice Creole Seasoning, divided
1/2 cup olive oil, divided
1/4 cup butter
3/4 cup all-purpose flour
2 tablespoons finely minced, fresh garlic
3 cups coarsely chopped, yellow onions
4 stalks celery, coarsely chopped
1 large, red bell pepper, coarsely chopped
1 large, green bell pepper, coarsely chopped
3/4 pound firm, white fish, such as albacore, sturgeon or halibut
3/4 cup chopped, fresh parsley
1 cup chopped green onions, for garnish

Place shells reserved from the shrimp in a large saucepan over medium heat with the chicken broth, bay leaves, herb blend, Worcestershire and wine. Bring mixture to a boil, reduce heat and simmer for 30 minutes. Strain stock through a wire strainer and set aside.

Season the chicken pieces with 1 tablespoon of the Creole seasoning. Place 2 tablespoons of the olive oil in a large, heavy-bottomed pot over high heat. When oil is hot (but not smoking), add seasoned chicken and quickly sear on all sides. Remove pot from burner. Remove browned chicken pieces with a slotted spoon and set aside.

Return pot to burner over medium heat and make a roux by adding remaining oil, the butter and flour to pan. Whisk thoroughly to blend and then stir continuously to avoid scorching. Cook until roux reaches a nut-brown color. Be patient; it takes several minutes.

When roux has darkened, add the garlic, onions, celery and peppers. Continue to cook until vegetables are tender. Return chicken to pot, along with remaining 1 tablespoon Creole seasoning and reserved stock. Reduce heat to low, cover and simmer for 45 minutes, stirring occasionally. Add the shrimp, white fish and parsley and simmer for 5 minutes.

Serve hot over long-grain, white rice, garnished with the chopped green onions.

Makes 6 servings.

— Recipe adapted from "Cooking with the Seafood Steward," by Gary Rainer Puetz.