5 Celery ribs, trimmed — sliced
2 Bell peppers, stemmed — cored, seeded
1 medium Red onion, peeled — quartered
1 medium White onion, peeled — quartered
1 medium Yellow onion, peeled — quartered
1 Head garlic — separated into
the cloves peeled 1 small Bunch fresh basil (or 2 — tablespoons dried)
1 small Bunch fresh oregano (or 2 — tablespoons dried)
1/2 bn Fresh thyme (or 2 — tablespoons dried)
3 cans (28 ounces each) tomatoes — diced
2 cups Sun-dried tomatoes — cut
pi ieces 2 pounds Boneless chicken — cut into
1 pound Wing-ettes (wings without — the tips)
5 Bay leaves
4 tablespoons Pure mild chile powder
2 pounds Andouille sausage
2 pounds Peeled — deveined tiger
Salt Hot steamed rice
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.