Ingredients
10 strips thick bacon, cut into small pieces
6 links andouille, cut into small pieces
6 b/s chicken thighs, cut into small chunks
24 large raw shrimp, deveined
� stick butter
1 large Vidalia onion, chopped
3-4 celery ribs with leaves, chopped
2 green bell peppers, chopped
5 cloves garlic, minced
4c long grain rice
5c water
3T chicken base
29oz diced or crushed tomatoes
8 springs fresh thyme
6T Cajun Seasoning
Preparation
Add bacon and sausage pieces to a large Dutch oven and cook on medium high, stirring frequently, for about 5 minutes. Remove to a bowl and add chicken to pot, cooking until slightly browned. Remove to bowl with sausage and bacon. Add shrimp, cooking 3 to 4 minutes. Remove to a separate bowl.
Add butter, garlic, onion, celery, and bell pepper and stir, cooking 3 to 4 minutes. Add rice and stir, coating grains well. Mix in water, chicken base, tomatoes, thyme, and seasonings. Return bacon, sausage, and chicken to pan and stir. Turn heat to low, and cook 20 minutes or until rice is cooked through and tender. Add shrimp back into pot and cook another 5 minutes or until shrimp is cooked through and hot.