this recipe was adapted from a couple of recipes. i <3 allrecipes. results came out excellent!
1/4 cup butter
1 medium onion, diced
1 medium green bell pepper, chopped
4 stalks celery, chopped
4 cloves garlic, minced
1/2 (6 ounce) can tomato paste
2 bay leaves
2 tbsp creole seasoning blend, see below
2 tsp Worcestershire sauce
1 (28 ounce) can whole peeled tomatoes
4 cups chicken stock
8 oz. cooked andouille sausage, diced
1 lb boneless skinless chicken, cut into bite-sized pieces
3 cups frozen cooked shrimp
4 cups cooked white rice
creole seasoning blend
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp dried oregano
2 tbsp dried basil
1 tbsp dried thyme
1 tbsp black pepper
1 tbsp white pepper
1 tbsp cayenne pepper
5 tbsp paprika
3 tbsp salt
Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into slow cooker. Add a little more butter to the stock pot and saute the chicken until cooked. Add chicken to slow cooker. Squeeze tomatoes to break up into pieces, and add to slow cooker. Stir in juice from tomatoes, chicken stock, and sausage. Mix well. Cook on high for 3 hours. Before serving, thaw out shrimp and mix in for 5 minutes. Serve over rice and enjoy. !
