INGREDIENTS
1/3 c
hy-vee flour
1/3 c
hy-vee canola oil
3 cs
water
12 ozs
andouille sausage
1 1/2 cs
hy-vee chicken breasts
14 1/2 ozs
canned tomatoes
16 ozs
cut okra
1 medium
onion
1 medium
bell pepper
1/2 c
celery
4
garlic cloves
hy-vee salt
hy-vee pepper
16 ozs
shrimp
hy-vee rice