Instructions: DIRECTIONS
In large pot, on medium heat, (I use a 6 quart cast iron pot) saute the tasso and andouille until they start to brown. Add 1/2 the white onion, celery and bell pepper and saute until tender. Add 1/4 the seasonings and continue until they just start to brown. Add the other 1/2 white onion, celery and bell pepper and saute until they turn tender. Scrape the bottom often so nothing sticks, but allow the meat and first veggies to brown, not burn. Add the chicken and stir in until all the outside of the chicken has changed color. Add the rest of the seasonings and the garlic. Keep scraping the bottom so nothing burns. Add the tomatoes, the tomato sauce and the green onions. Cook until all is heated together. Add the chicken stock and bring to a boil. Add the rice, cover and reduce heat to a simmer but keep it bubbling. After about 10 minutes, stir in the shrimp. After about 10 minutes, remove the bay leaves and check the rice. When the rice is to your liking (from crunchy or soft), SERVE and enjoy.

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