-
1
In a very large heavy-bottomed pot, heat olive oil over med-high heat. Add onions, salt, and Adobo. Saute stirring occasionally.
-
2
Add as you chop (about 5 min apart): celery, peppers, garlic, and andouille. Continue to saute until onions are translucent and other vegetables have started to pale, about 5 min.
-
3
Reduce to medium-low heat. Add rice and stir until each grain is covered in oil. Add tomatoes, raw chicken, choose-your-own stock, thyme, cayenne, bay leaves, peppercorns, and cloves. Note: If you have never used arborio rice before, it will look like you don't have nearly enough rice. Resist the urge to add more, it expands like crazy.
-
4
Cook over medium-low heat, stirring and scraping the bottom every 3-4 min. Stir until almost all the liquid is absorbed, about 5 min.
-
5
Add a cup of the chicken stock. Stir and scrape the bottom every 3 min until almost all the liquid has been absorbed, about 5-7 min. Add another cup of chicken stock, repeat process until the rice is approaching al dente and a quarter of the liquid is absorbed. Add stock if neessary. Do not cook longer than 15-20 min.
-
6
Add shrimp and stir. Cook about another 7 min. Rice should be al dente. Taste and adjust seasoning to taste.
-
7
Garnish if you want, although it is pretty without garnish, and serve. It is very filling, so start each person with about a cup.
