- 1 cup cooked shrimp chopped (14 pieces)
- 1 Cup cooked chicken (1 chicken breast – about 9 oz)
- 1 cup cooked Andouille sausage
- 1 tsp chopped garlic
- 2 tsp olive oil
- ½ yellow onion
- ½ Cup green bell pepper
- ½ Cup red bell pepper
- ½ chopped celery
- 1 12oz can chopped tomatoes
- 1 cup frozen okra (use fresh if it is available)
- 7 ½ cups chicken stock
- 1 Tsp old Bay seasoning
- 1 tsp cayenne
- 1 pinch thyme
- 2 Bay leaves
- 1 Cup cooked rice
In a 1 quart sauce pan cook the rice with 1 ½ cup chicken stock. Turn on medium heat and cover, when whistles close valve, reduce heat to low and cook for 15 minutes.
Boil your water and add chicken, cook for 6 minutes add your shrimp and cook for 3 minutes. Let cool and chop shrimp and chicken.
Heat the 4 quart pan on medium high heat add oil, onion, garlic for 3 minutes. Add red & green bell pepper, celery, okra and sauté for 5 minutes. Add shrimp, chicken, andouille sausage, Old bay seasoning, cayenne and sauté for 3 more minutes. Add chicken stock, tomatoes, rice and continue cooking for 7 minutes on medium heat. Check for seasonings and you may add a pinch of salt and pepper.