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Ingredients

• 1 lb. raw chicken, cubed
• 1 lb. Conecuh sausage (or Andouille will suffice in a pinch), sliced
• 1 lb. shrimp, pre-cooked and peeled (reserved for last few minutes)
• 1 c. chicken broth
• 1-2 tbs Louisiana or Frank's hot sauce (depends on taste)
• 1 (6 oz) can tomato paste
• 1 (28 oz) can diced tomatoes, undrained
• 2 chicken bouillon cubes
• 2 tsp cajun seasoning
• 1 tsp oregano, dried
• 1 tsp basil, dried
• 1 clove garlic, minced
• 2 bay leaves
• 1/2 tsp. dried thyme
• 1 onion, chopped
• 1 bell pepper, chopped

Description

This Is Absolutely Delicious And Is Best Served Over Rice. I Also Serve It With Cornbread, Corn On The Cob And Cajun Butter (which Is Posted). Also, You Can Use 3 Lbs. Of Any Of The Meats Such As All Sausage Or All Chicken. It Still Has Great Flavor. Howe

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