INGREDIENTS
225 g
andouille sausages, can be replaced with other smoky sausage or chorizo
450 g
skinless chicken breast cut into bite sized pieces
2 tbsp
oil
1
onion (peeled and chopped)
2
peppers (bell, deseeded and chopped)
2 sticks
celery (sliced)
1 tsp
minced garlic
1 3/4 cups
chicken stock
1 tbsp
soy sauce (optional but oh so good (if gluten-free, use a gluten-free tamari soy sauce))
400 g
tin chopped tomatoes
2
bay leaves
1 tsp
dried thyme
1 tsp
dried oregano
2 tsp
Creole seasoning
280 g
rice
Salt
Cayenne pepper
200 g
peeled deveined shrimps
To garnish
Spring onions (sliced)
2 tbsp
chopped parsley