INGREDIENTS
4 tbsp
butter
1 tbsp
vegetable oil
2
skinless, boneless chicken breasts, cubed
1 lb
andouille sausage, sliced
2
ribs celery, chopped
1
medium yellow onion, chopped
1
green bell pepper, seeded and chopped
3 cloves
garlic, peeled and minced or pressed
1 28 ounce can
crushed tomatoes
3 cups
chicken stock (24 ounces)
3 tbsp
Creole seasoning
2
bay leaves
1 tbsp
hot sauce
2 1/2 cups
long grain rice
1
bag medium shrimp, deveined and shelled
1 cup
frozen okra
Kosher salt
2
green onions, chopped