Les Bons Temps | Virginia Living

Ingredients

• 8 small chicken thighs, skin on
• ½ cup cooked chorizo, sliced into ¼-inch pieces
• 2 tablespoons olive oil
• 8 garlic cloves, minced
• 1 large onion, chopped
• 1 each red bell pepper and green bell pepper, diced
• 3 cups Valencia rice (parboiled)
• ¼ cup red wine
• ½ cup water
• 4½ cups chicken stock
• 2 teaspoons salt
• 2 bay leaves
• 1 teaspoon garlic powder
• 1 teaspoon annatto seeds
• 1 teaspoon cumin
• 1 teaspoon ground coriande
• pinch of saffron
• pinch of turmeric
• ½ cup green peas
• 1 dozen mussels
• 1 dozen clams
• 1 pound crayfish
• 1 dozen scallops
• salt and pepper to taste
• 2 tablespoons togirashi (Japanese seven spice)
• 2 tablespoons salt
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon black pepper
• 1 tablespoon ground coriander
• Enough oil to sauté shrimp
• 18 pieces large white shrimp, peeled and deveined
• 2 cups Anson Mills stoneground grits
• 4 cups milk
• 1/2 pound butter
• 1 onion, diced
• 1/4 pound okra, sliced
• 6 pieces piquillo peppers, diced
• 4 links sausage of your choice, diced
• 2 cups chicken stock
• 8 tablespoons butter
• Pinch of salt
• 8 ounces cream cheese
• 1 tablespoon milk
• 1 pound of crabmeat
• 1 tablespoon creamed style horseradish
• 2 tablespoon chopped sweet onion
• salt to taste