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Ingredients
  • Vegetable Oil
  • 1 Pound Andouille Sausage, Chopped
  • 1 ½ Pound Skinless Chicken, Chopped in 1 inch uniform chunks
  • 1 Large Yellow Onion, Chopped
  • 1 Large Red Pepper, Chopped
  • 3 Celery Stocks, Chopped
  • 4 Garlic Cloves, Smashed not Chopped
  • 3 Tablespoons Tomato Paste
  • 1 28 Ounce Can of Diced Tomatoes
  • Up to 7 Cups Chicken Stock
  • 2 Cups Long Grained Rice
  • 1 Pound Shrimp, Peeled, Devined, and Washed
  • 2 Tablespoons Creole or Cajun Seasoning
  • 1 Bay Leaf
  • Salt and Pepper to Taste
  • Parsley
Steps
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