Ingredients

1 pound boneless, skinless chicken thighs, cut into large dice 1 pound boneless beef chuck, cut into large dice 1/2 pound boneless pork shoulder or ham, cut into large dice 3 1/2 tablespoons (about) Creole Seasoning 2 tablespoons (1/4 stick) butter 1 pound andouille sausage, cut into 1/4-inch-thick rounds 3 green bell peppers, cut into large dice 2 medium onions, cut into large dice 3 celery stalks, cut into large dice 1 whole head of garlic, peeled, minced 2 bay leaves 3 cups long-grain rice, rinsed three times 6 cups water Hot pepper sauce 2 bunches green onions, thinly sliced

Description

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