Chicken, Shrimp And Rice

• 4 tablespoons butter, divided
• 2 tablespoons flour
• 1 lb shrimp, peeled and deveined
• 1 boneless skinless chicken breast, cut into bite size pieces
• 1/2 lb white mushroom, sliced
• 3 tablespoons minced garlic
• 1/4 cup white wine
• 4 artichoke hearts, quartered (canned or cooked)
• 4 tablespoons chopped pimiento
• 1/2 cup scallion, thinly sliced
• 2 tablespoons chopped parsley
• 1 cup clam juice
• 1/4 cup lemon juice
• salt
• cayenne pepper
• black pepper
• Worcestershire sauce
• cooked rice

1. Make roux: melt 1 tbsp butter in a heavy saucepan, stir in flour and cook, stirring for about 2 minutes or until mixture is smooth.
2. In a large skillet, saute the shrimp, chicken and mushrooms in the remaining 3 tbsp butter, stirring constantly until the shrimp lose their translucence.
3. Add garlic, saute for 2 minutes then add wine and cook at high heat until wine evaporates.
4. Add artichoke hearts, pimientos, scallions and parsley.
5. Cook for 2 minutes.
6. Add clam juice and lemon juice.
7. Add the cooked roux and stir until thickened.
8. Add the seasonings and blend well.
9. Serve over cooked rice.

butter, flour, shrimp, chicken breast, white mushroom, garlic, white wine, hearts, pimiento, scallion, parsley, clam juice, lemon juice, salt, cayenne pepper, black pepper, worcestershire sauce, rice

Taken from www.food.com/recipe/chicken-shrimp-and-rice-58313 (may not work)