INGREDIENTS
1/2 cup
butter
1
large onion, diced
1
large green bell pepper, chopped
4
stalks celery, chopped
4 cloves
garlic, minced
1 6 ounce can
tomato paste
3
bay leaves
3 tbsp
Creole seasoning blend (such as the one linked in the footnote)
4 tsp
Worcestershire sauce
2 28 ounce cans
whole peeled tomatoes
7 cups
chicken stock
3 cups
chopped cooked ham
3 cups
cooked andouille sausage, sliced
3 cups
cooked chicken, cut into bite-sized pieces
3 cups
frozen cooked shrimp
4 cups
uncooked long-grain white rice