Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 for about 35
minutes.

While the mixture cooks, thinly slice the andouille sausage and roast
in 350F 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
for about 30 minutes. Add shrimp and cook for about 5 minutes.
Season with salt to taste. Serve over rice.

From George Louie.

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.

From and article by Michele Anderson, San Francisco Chronicle,
2/17/93.

Posted by Stephen Ceideberg; February 23 1993.

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