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Ingredients

• 2 Tbs. + 1 tsp. canola oil, divided
• 1 lb. boneless skinless chicken breast, medium dice
• 1 lb. Andouille sausage, halved lengthwise and sliced (you can substitute smoked sausage)
• 1 lb. medium shrimp, peeled and deveined
• 3 tsp. Creole seasoning (or to taste)
• 1 med. green bell pepper, seeded and chopped
• 1 med. red bell pepper, seeded and chopped
• 1 med. yellow bell pepper, seeded and chopped
• 5 jalapeno peppers, seeded and chopped (optional)
• 4 stalks celery, chopped
• 2 med. yellow onions, chopped
• 4 cloves garlic, minced
• 1 28-oz. can petite diced tomatoes in tomato puree
• 2 Tbs. Louisiana style hot sauce (or to taste)
• 1 Tbs. Worcestershire sauce
• 1 tsp. gumbo file powder (powdered sassafras leaves)
• 4 dried bay leaves
• 3 C. chicken stock
• 5 C. cooked rice
• salt, black pepper, and ground red pepper, to taste

Description

Nothing Says Lovin' Like Some Spicy Louisiana Cooking. I Absolutely LOVE Making This When I Have The Time. I'm Toning Down The Amount Of Creole Seasoning That I Use, Because I Tend To Be A Little Heavy Handed With It. The Amount Is An Approximat

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