3 Tbsp. olive oil
1 1/2 C chopped onion
1 1/2 C chopped celery
1 C chopped green pepper (or combination of red , green and yellow pepper)
4 cloves garlic, peeled and minced
4 oz. cubed cooked ham
4- 8 oz (depending on degree of spicy hot desired) andouille smoked sausage, sliced
1 lb. chicken breasts, cut into bite sized pieces
1 bay leaf
1-2 tsp cayenne pepper (depending on degree of spicy hot desired)
1 Tbsp Creole seasoning such as Zatarains
1 28 oz can diced tomatoes
1 8 oz can tomato sauce
2 tbsp Louisiana hot sauce (adjust to taste)
salt and pepper to taste
8 C chicken broth
4 C uncooked long grain white rice, brown rice or combination
1 lb small to medium raw shrimp, cleaned
3 Tbsp minced parsley
- Add oil to large stockpot. Saute onion, celery and pepper until soft. Add garlic and saute for another 2 minutes. Add ham, sausage and chicken and saute until chicken is no longer pink.
- Add bay leaf, cayenne, Creole seasoning, tomatoes and sauce. Stir in hot sauce and salt and pepper to taste. Add chicken broth. Bring to a simmer uncovered.
- Add rice and bring to a boil. Lower heat and simmer, covered for about 45 minutes to one hour. Rice should be cooked and most of liquid absorbed.
- Remove bay leaf and add shrimp. Cook until shrimp turns pink. Remove from stove and add parsley. Serve with Louisiana hot sauce.