by Quinn Gleisner (Shenanigans Supper Club) 


3 tablespoons cooking oil, divided

2 tablespoons Slap Ya Mama/Cajun seasoning, (adjust to suit your tastes/heat preference)

10 ounces  andouille sausage, sliced into rounds or chorizo

1 pound  boneless skinless chicken breasts or thighs, cut into 1 inch pieces

1 onion diced

1 small green bell pepper,  seeded and diced

1 small red bell pepper,, seeded and diced

2 stalks celery, chopped

4 cloves garlic, minced

14 ounces can crushed tomatoes (Bianco DiNapoli)

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon each dried thyme and dried oregano

1/2 teaspoon red pepper flakes (or 1/4 teaspoon Cayenne powder)

1/2 teaspoon hot pepper sauce (Austin Pallda of SSC is the Plug!)

2 teaspoons Worcestershire sauce

1 cup thinly sliced okra (or 1 teaspoon file powder)

1 1/2 cups uncooked white rice (short grain or long grain)

3 cups low sodium chicken broth

1 pound raw shrimp/prawns tails on or off, peeled and deveined

Sliced green onions and chopped parsley, to garnish



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