Categories: Soup

Ingredients

• 2 lbs. Shrimp
• 1 lb. Andouille Sausage
• 1 lb. Cooked Chicken
• 1 tbsp Canola Oil
• 1 tbsp Butter
• 1c Onions, chopped
• 1c Green Peppers, chopped
• 1/2c Celery, finely chopped
• 1 16oz can Tomatoes
• 3 cloves Garlic, chopped
• 1/4c Parsley, chopped
• 2c Chicken Stock
• 1/2c Green Onions, chopped
• 2 Bay Leaves
• 1 tsp Thyme
• 1 tsp Basil
• 1/4 tsp Cayenne Pepper
• 1 tsp Salt
• 1/8 tsp Cloves
• 1/8 tsp Allspice
• 1/2 tsp Chili Powder
• 1 1/2c Long Grain Rice

Directions

1. Peel the shrimp.

2. Slice sausage and saute in oil and butter over low heat for about 5 minutes.

3. Add the onions, green peppers, celery and garlic and saute slowly until the vegetables are tender.

4. Chop leftover chicken from carcas into small chunks.

5. Stir in the chicken, tomatoes, seasonings, rice and stock.

6. Add the shrimp and bring to a boil. Reduce the heat and cover.

7. Simmer for about 25-30 minutes, or until rice is fluffy.

8. During last 5 minutes of cooking, add the green onions and chopped parsley.

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