Ingredients:
1 med. red onion, chopped finely
1 bunch green onions, chopped finely
1 clove minced garlic
1 lb. shrimp, peeled and de-veined
1 lb. Andouille sausage, sliced into bite-size chunks
2 boneless, skinless chicken breasts, cut into bite-size chunks
2 cups brown rice (cooked)
1 can red kidney beans
1 can white kidney beans
1 8 oz. can tomato sauce
inexpensive white wine
approximately 1 Tbs. each, cumin and Creole seasoning, to taste
2 sticks of butter, or 1 stick of butter and ¼ cup Olive oil
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Cook rice according to its directions, and set aside.
Cook chicken in some of the white wine and light seasoning, and set aside.
Melt butter and/or oil in a large stockpot. Add onions, garlic, shrimp, sausage, and chicken. Cook until shrimp just turns pink. Add ½ cup white wine and simmer 5 minutes. Add seasonings (cumin and Creole), tomato sauce, rice and beans. Mix together well, and heat for 15 minutes, or until it is hot throughout. Serve when you think it’s ready!
[Double the recipe for 2/3 of a 12-quart stockpot full.]