INGREDIENTS
1 lb
chicken thighs
2 tbsps
butter
1 lb
andouille sausage
1 medium
onion
1
bell pepper
2
celery stalks
1 bunch
green onions
3 cloves
garlic
20 ozs
tomatoes
1/4 cup
tomato puree
2
bay leaves
1 tsp
salt
1/2 tsp
ground pepper
1/4 tsp
ground cayenne
1/4 tsp
thyme
1 tsp
tony chachere creole seasoning
4 cups
chicken stock
1 tbsp
louisiana pepper sauce
2 cups
rice