3 slices bacon
1 1/2 pounds Andouille or Chorizio sausage
8 ounces to l pound chicken meat, removed from bone and cubed
1 medium onion, chopped
3-4 cloves garlic, minced
1 stalk celery, chopped
2 green peppers, diced
15 ounce can tomatoes
15 ounce can stewed tomatoes
8 ounce can tomato sauce (optional)
1/4 - 1/2 cup dry white wine
1/4 - 1/2 pound fresh mushrooms, sliced
1 teaspoon salt
2 -3 Tablespoons parsley
1/2 teaspoon pepper
pinch of thyme
1/2+ teaspoon chili powder
splash of Worcestershire sauce
1 - 2 pounds shrimp or crabmeat or combination thereof
1/2 - 1 pound of fresh okra, sliced in 1/4 to 1/2 inch rounds
For Heat, add: cayenne pepper, Tabasco sauce or Red Hot sauce or any
Cook bacon until crisp.
Retain fat in pan.
In bacon fat, brown cubed
chicken and sausage.
Remove from pan in order to make room to brown onion, garlic, celery and green pepper.
Drain grease; add tomatoes and stewed tomatoes and
optional can of tomato sauce. Return browned sausage and chicken meat to pan.
Then add mushrooms, white wine, and all spices, and "Heat" (hot pepper, tabasco or other hot sauce) to taste.
Let simmer for a couple of
The last 30 minutes of cooking, add seafood and okra.
Heat thoroughly until seafood is hot.
Serve over rice.
Tips: If using cooked shrimp and crabmeat, be sure not to overcook it or it might get rubbery. Add it at the last minute and cook only long enough for it to get hot. If using raw seafood, cook until the shrimp turns pink. This should only take a few minutes.
This recipe is very flexible. Sometimes, I use red peppers instead of green, diced tomatoes with spices instead of the stewed tomatoes, extra cans of tomato sauce, leftover ham instead of sausage. different combinations of mushrooms or seafood, etc. You can vary it and spice it up to suit your personal tastes.
My family enjoys this served with red or black beans and rice. (I prefer it over white rice.)
Posted by GourmetGal
March 30. 2014