And so it goes...

Basque Chicken and Shrimp in Wine

(Paul Prudhomme's - Seasoned America)

OUTSTANDING
Makes 4 to 8 Servings

SEASONING MIX:
1 tablespoon paprika
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried sweet basil leaves
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground nutmeg

1 (2-1/2- to 3 pound) chicken, cut into 8 pieces, all visible fat removed - I use about 2 pounds boneless-skinless chicken breast, cubed
1 pound peeled shrimp (about 1-1/2 pounds unpeeled shrimp)
2 tablespoons olive oil
2 cups diced lean ham (about 1/2 pound)
1-1/2 cups chopped onions
1/4 cup all-purpose flour
1-1/4 cups dry white wine, in all
2 cups chicken stock

Preheat the oven to 350 degrees

Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 3 tablespoons plus 2-3/4 teaspoons.

Sprinkle 1 tablespoon of the seasoning mix over the chicken pieces and rub it in thoroughly with your hands.

Sprinkle 1-1/2 teaspoons of the seasoning mix over the shrimp and rub it in well with your hands. Set aside.

Heat the oil in a heavy 12-inch skillet over high heat. When the oil is very hot, add the chicken pieces, in batches if necessary, and brown on all sides, about 8 to 10 minutes. Transfer the chicken pieces to a bowl and set aside.

Add the ham to the oil in the skillet and saute', stirring once or twice, about 2 minutes. Add the onions and 1 tablespoon of the seasoning mix and cook until a crust forms on the bottom of the skillet, about 8 minutes. Then cook until the onions and ham are browned, about 3 minutes. Stir in the flour and cook until the crust hardens (without letting it get out of control), about 3 minutes. Add 1 cup of the wine and scrape the bottom of the skillet fairly clean. Cook, scraping to keep the mixture from sticking, about 1 to 2 minutes. Stir in the stock, scrape the skillet bottom, and bring to a boil. Stir in the remaining seasoning mix and bring to a rolling boil. With a wire whisk, whip in the remaining 1« cup wine and cook 2 minutes. Remove from the heat.

Put the chicken and any accumulated juices in an ovenproof casserole or baking pan approximately 8 inches square by 4 inches deep. Arrange the shrimp over the chicken, and pour the sauce over all. Cover the casserole and bake until the chicken is cooked through, about 30 minutes.

Serve with crusty French bread and rice.