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Ingredients
  • 2 Tbsp olive oil
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 onion diced
  • 1 c. celery chopped
  • 3 cloves garlic minced
  • 1 pkg. andouille sausage (13.5 oz) cut into rounds
  • ⅓ c. flour
  • ⅓ c. butter
  • 3 c. chicken broth
  • 1 lb. chicken cubed
  • 2 tsp. Creole seasoning (or to taste, we used Tony Chachere's)
  • 1 (10 oz) can diced tomatoes with green chiles (aka Rotel)
  • 1 (14-15oz) can fire roasted diced tomatoes
  • 2 bay leaves
  • ½ tsp. Kosher salt (or to taste)
  • ¼ tsp. black pepper (or to taste)
  • 1 c. okra sliced
  • 1 lb. shrimp peeled, deveined
  • 4 c. cooked rice
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