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August 11, 2004
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
Place chicken, sausage, shrimp, onion, peppers, water, and roux mix in crock pot.