INGREDIENTS
1/4 cup
vegetable oil
1 1/2 lb
skinless boneless chicken thighs
24 oz
andouille sausage
2 cups
onions
1 cup
green bell peppers
1 cup
celery stalks
2 media
garlic cloves
1 can
canned tomatoes
3 cups
white rice
12 ozs
ale
4 cups
low sodium chicken stock
1 Tablespoon
creole seasoning
3
hot sauce