• 2 small whole bay leaves
  • 1 teaspoon salt
  • 2-4 teaspoons white pepper (depending on how spicy you like it)
  • 1 teaspoon garlic powder
  • 3 teaspoons cayenne pepper
  • 3 teaspoons black pepper

Other Ingredients

  • 1 pound andouille sausage
  • 1 pound chicken thighs and/or breasts
  • 1 pound ham
  • 1 pound peeled, cooked shrimp
  • 4 tablespoons butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 2 teaspoons Tabasco sauce
  • 1 (6 oz) can tomato sauce
  • 2 cups uncooked rice
  • 3 cups chicken stock

Cookware: Well-seasoned cast iron, cast aluminum, or heavy stainless steel works
well with this recipe. A Dutch oven also works well.


  1. Combine the seasoning mix ingredients in a small bowl and set aside.
  2. Melt the butter
  3. over medium high heat. Add the chicken, sausage, ham and shrimp. Brown the meat (about 3 minutes) while stirring frequently.
  4. Add the seasoning mix and about 1/2 of the onions, celery and bell peppers. Saute until tender (about 5 minutes). Scrape the bottom of the pot well.
  5. Stir in the Tabasco and tomato sauce; stir fairly constantly while cooking for about 1 minute. Then add the remainder of the onions, celery and bell peppers, and cook another 1-2 minutes.
  6. Add the rice and chicken broth. Mix all ingredients well. Bring to a boil stirring and scraping the bottom of the pot frequently.
  7. Reduce heat and simmer covered until rice is tender (about 20 minutes, up to 45 depending on the type of rice used).
  8. Remove bay leaves and serve.

Recipe thanks to Danielle.