5 celery ribs, trimmed, sliced
2 bell peppers, stemmed, cored, seede; d
1 medium red onion, peeled, quartered
1 medium white onion, peeled, quartered
1 medium yellow onion, peeled, quartered
1 head garlic, separated into cloves,; the cloves peeled
1 small bunch fresh basil (or 2 tablespoons; dried)
1 small bunch fresh oregano (or 2 tablespoo; ns dried)
1/2 bunch fresh thyme (or 2 tablespoons dried; )
3 can (28 ounces each) tomatoes, diced
2 cup sun-dried tomatoes, cut into piece; s
2 lb boneless chicken, cut into pieces
1 lb wing-ettes (wings without the tips)
5 bay leaves
4 tablespoon pure mild chile powder
2 lb andouille sausage
2 lb peeled, deveined tiger shrimp
1 hot steamed rice
Puree celery, peppers, onions, garlic and herbs (except the bay leaf) in a food processor. Transfer to a large pot; add the canned and sun-dried tomatoes, the chicken, bay leaves and chile powder. Cover and bring to a boil. Reduce heat to medium an cook for about 35 minutes.
While the mixture cooks, thinly slice the andouille sausage and roast in 350F oven for about 15 minutes (this will render out a lot of the grease). Add andouille to the pot, reduce heat to a simmer, and cook for about 30 minutes. Add shrimp and cook for about 5 minutes. Season with salt to taste. Serve over rice.
From George Louie.
Serves 10 to 12.
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