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Ingredients
US|METRIC
5 SERVINGS
- 3 Tbsp. bacon fat
- 4 oz. ham (diced, preferably smoked)
- 4 oz. andouille sausages (diced)
- 1 large onion (diced)
- 3 stalks celery (diced)
- 1 green pepper (diced)
- 2 Scotch Bonnet peppers (diced, or jalapenos)
- 1 Tbsp. garlic (minced)
- 1 Tbsp. Creole seasoning (recipe follows)
- 29 oz. diced tomatoes
- 14 oz. tomato sauce
- 2 bay leaves
- 1 cup water
- 1 chicken bouillon cube
- 4 oz. butter
- 4 tsp. Creole seasoning
- 16 oz. large shrimp (peeled and deveined)
- 2 cups diced chicken (cooked)
- 12 oz. andouille sausages (sliced then cut into half circles)
- 4 slices bacon (cooked and chopped)
- 4 cups white rice (cooked)
- 4 tsp. fresh parsley, chopped
- 4 whole Scotch Bonnet peppers (for garnish, optional)
- 2 Tbsp. salt
- 2 1/2 Tbsp. paprika
- 2 Tbsp. garlic powder
- 1 Tbsp. black pepper
- 1 Tbsp. onion powder
- 1 Tbsp. cayenne pepper
- 1 Tbsp. oregano
- 1 Tbsp. thyme (dried not ground)
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