Submitted by: James “Homer” Blevins, Gibsonburg, OH
Ingredients:
*Pre-cook 1 lb. Chicken
6 Tbsp. Olive Oil
3 Tbsp. Worcestershire Sauce
9 Chicken Bouillon cubes
2 Tbsp. Creole seasonings
2 Tbsp. Frank’s Red Hot Sauce
1 Tsp. Salt
½ Tsp. Black pepper
2 Liters (2 Qts) of water
3 Cups White or Brown Rice; NOT instant rice
1 Large onion chunked
1 Large Bell pepper chunked
1 Large or 2 Med Tomato chunked
10 Cloves or 1 bulb Garlic diced
6 Celery stalks sliced
3 Links or 1 lb. Andouille Sausages cut into rounds
* 1 lb. pre-cooked Chicken cut into chunks (skinless and de-boned)
1 lb. Peeled, de-veined shrimp
Directions: Put one big pot on the stove, must hold minimum 7 quarts (Note: divide all ingredients by 2 if using a Crock-pot). Start with olive oil, place on Med–low and do not let this come to a boil or boil at all (if you’re using a crock-pot, set on HI), and then add each ingredient, stir often, simmer and again do not let it boil. When the rice is soft, remove from the heat, let it cool and get ready to dig in! Cooking time on the stove is about 2 hours; 3 hours in a crock-pot. Note: If it gets too thick, add about 1 cup water.
