Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Celery ribs, trimmed, -tablespoons dried)
-sliced 3 cn (28 ounces each) tomatoes,
2 Bell peppers, stemmed, -diced
-cored, seeded 2 c Sun-dried tomatoes, cut into
1 md Red onion, peeled, -pieces
-quartered 2 lb Boneless chicken, cut into
1 md White onion, peeled, -pieces
-quartered 1 lb Wing-ettes (wings without
1 md Yellow onion, peeled, -the tips)
-quartered 5 Bay leaves
1 Head garlic, separated into 4 tb Pure mild chile powder
-cloves, the cloves peeled 2 lb Andouille sausage
1 sm Bunch fresh basil (or 2 2 lb Peeled, deveined tiger
-tablespoons dried) -shrimp
1 sm Bunch fresh oregano (or 2 -Salt
-tablespoons dried) -ot steamed rice
1/2 bn Fresh thyme (or 2

Puree celery, peppers, onions, garlic and herbs (except the bay leaf)
in a food processor. Transfer to a large pot; add the canned and
sun-dried tomatoes, the chicken, bay leaves and chile powder. Cover
and bring to a boil. Reduce heat to medium an cook about 35 minutes.

While the mixture cooks, thinly slice the andouille sausage and roast
in 350 F oven for about 15 minutes (this will render out a lot of the
grease). Add andouille to the pot, reduce heat to a simmer, and cook
about 30 minutes. Add shrimp and cook about 5 minutes. Season with
salt to taste. Serve over rice. Serves 10 to 12.

PER SERVING: 495 calories, 57 g protein, 21 g carbohydrate, 24 g fat
(6 g saturated), 214 mg cholesterol, 957 mg sodium, 5 g fiber.
Submitted By CAROL KATZ On 11-24-95

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