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Ingredients

• 1/4 Cup Vegetable Oil, as needed, for frying
• 1 1/2 Pounds Andouille Sausage
• 5 Pounds Chicken Thighs, boneless, skin less
• 2 Tablespoons Butt Kickin' Blacken, as needed for chicken
• 2 Teaspoons Kosher Salt, as needed for chicken
• 4 Medium Onions, chopped
• 2 Medium Pablano Peppers, chopped
• 4 Medium Jalapeno Chile Peppers, chopped
• 3 Medium Carrots, chopped
• 3 Stalks Celery, chopped
• 6 Cloves Garlic, minced, or grated
• 4 Medium Jalapeno Chile Peppers, minced, with seeds
• 2 Tablespoons Tomato Paste
• 2 Cans Diced Tomatoes, 56 ounce total
• 2 Tablespoons Butt Kickin' Blacken
• 1 Quart Chicken Broth
• 2 Cups Long Grain Rice, I prefer Basmati
• 1 1/2 Pounds Shrimp, peeled and deveined

Description

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