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August 11, 2004
INGREDIENTS
1/2 lb. chicken breast halves without skin, cubed and browned
1 link andouille sausage, sliced
1/2 lb. shrimp, peeled and deveined
1 onion, chopped
1 green bell pepper, chopped
10 cups water
1 cup Tony Chachere's Roux mix
Tony Chachere's Creole Seasoning Mix
cooked white rice
PROCEDURE
- Place chicken, sausage, shrimp, onion, peppers, water, and roux mix in crock pot.
- Cook on low for 8 hours.
- Adjust seasonng with Tony's Creole Seasoning.
- Serve over white rice.
