Serves 8

2 tsp extra virgin olive oil
1 pound chicken thighs, skin removed, cut into pieces
1 pound turkey andouille sausage, sliced
1 pound shrimp, peeled and deveined
1 pound catfish, cut into small pieces
1 large yellow onion, peeled and chopped
1 red bell pepper, seeded and chopped
3 cloves garlic, minced
4 stalks celery
2 tsp Creole seasoning
1 tbsp tomato paste
4 medium tomatoes, peeled and chopped
8 cups chicken broth
2 bay leaves
2 cups long grain brown rice
Salt and pepper to taste
½ cup chopped parsley and chives

Place the olive oil in a large Dutch oven or a large pot over medium heat. When hot, first add the chicken and sausage and cook for about 5 minutes. Then add the shrimp, fish, onion, bell pepper, garlic and celery. Cook until lightly brown.

Add the Creole seasoning, tomato and chicken broth and simmer. Add bay leaves, stir in rice and season with salt. Reduce to a simmer, then cover. Cook until liquid is almost evaporated, about 30 minutes. Before serving, remove the bay leaves and stir in the chopped herbs.

Nutrition Facts
Calories 349
Total Carbs 83g