3 slices bacon
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 1/2 pounds Andouille sausage
8 ounce to 1 pound chicken meat, removed from bone and cubed
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
For Heat, add: cayenne pepper, Tabasco sauce or Red Hot sauce or any combination thereof
1 - 2 pounds shrimp or crabmeat or combination thereof
Cook bacon until crisp.
Retain fat in pan and in bacon fat, brown cubed chicken and sausage. Remove from pan in order to make room to brown garlic, onion, celery
and green pepper.
Drain grease and add tomatoes and stewed tomatoes and optional can of
Add browned sausage and chicken
Then add wine, mushrooms, and all spices, and "Heat" to taste.
Let simmer for a couple of
The last 5-10 minutes of cooking, add seafood. and 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. If using raw seafood, cook until the shrimp turns pink. This should only take a few minutes.
If you are not eating meat during Fridays in Lent, (or otherwise) leave all the meat products out, and just use seafood or fish.
My family loves this with rice and red beans.