Dear Sister, I did the best I could to remember what I did to make this. I think it is pretty accurate. It makes a huge amount. As in, enough to feed 12 hungry teenage boys amount. It was a whole lot of yum!
|6||slices bacon, diced|
|5||links andouille sausages, cut crosswise into ½-inch cubes|
|30||ish shrimp, peeled and deveined|
|3||large celery stalks, chopped|
|1||8-to 10-ounce red bell pepper, coarsely chopped|
|1||8-to 10-ounce green bell pepper, coarsely chopped|
|4||large skinless boneless chicken thighs, cut into 1- to 1½-inch pieces|
|3||tablespoon chopped fresh thyme|
|1||tablespoon chili powder|
|½||teaspoon (or more) cayenne pepper|
|2||10-ounce cans diced fire roasted tomatoes|
|1||28 oz can of crushed tomatoes|
|2½||cups shrimp*, chicken or beef broth|
|2||cups (19 to 20 ounces) long-grain white rice|
|8||green onions, chopped (about 2 cups)|
|Chopped fresh Italian parsley|
*If making shrimp broth, peel shrimp, saving shells. Cover with 3 cups water and bring to boil. Simmer for several minutes.
Cook bacon in a large pot. Remove bacon, crumble and set aside. Cook onions and celery in bacon fat till softened. Add garlic and cook for another 5 minutes. Add seasonings and chicken. Cook chicken until outside turns white. Add bacon crumbles and rice and cover, stirring frequently for 5 minutes. Add peppers, bay leaves, tomatoes and broth. Bring to boil. Turn down heat, cover and simmer until rice is cooked. Turn off heat and stir in shrimp. Cover for 5 minutes. Check shrimp for doneness. Garnish with green onions and parsley.