Why I Love This Recipe
You can take and freeze leftovers in gallon freezer bags to pull out at a later time for a quick meal.
Ingredients You'll Need
5 lbs of Shrimp
5 lbs of stewed Chicken Breasts
2 lbs of Smoked Sausage
5 28oz cans of Diced Rotel Tomatoes with Chill Peppers
2 28oz cans of Stewed Tomatoes
1 large bag of Lima Beans
1 large bad of Shoe Peg Corn
1 large bag of Okra
1 finely chopped large Sweet Onion
1 stalk of choppedCelery
1/4 quarter cup of Mustard
1 quart of Chicken Stock
Creole Seasoning to taste
Ground Black Pepper to taste
Boil Chicken Breasts until done, allow to cool and then debone. Strain chicken stock to use later.
In Stock Pot Sauté sweet onion and celery.
Add Diced Rotel Tomatoes and Stewed Tomatoes. Stir every 5 to 10 minutes.
While bringing to a boil, add Lima Beans, and Okra. Continue to stir every 5 to 10 minutes
When it begins to boil, add quart of chicken stock, 2 tablespoons of Creole Seasoning and corn. Also salt and pepper to taste. Continue to stir every 10 minutes until vegetables are done.
Add the Chicken and sliced smoked sausage while continuing to stir.
Lower heat to low and simmer while adding the shrimp. Once shrimp is done turn heat off.