Cajun Creole

• 4 chicken breasts
• 1 lb. smoked sausage
• 1 lb. medium shrimp
• 1 (20 oz.) can stewed tomatoes
• 1 qt. okra
• 1 chicken bouillon cube
• 1 onion, chopped
• 1/4 c. rice
• 1 tsp. crushed red pepper
• 1 tsp. gumbo file
• salt and pepper

1. Place chicken breasts in a Dutch oven.
2. Cover with 3 quarts of water.
3. Salt and pepper, bring to a boil.
4. Cover and simmer about 3 hours.
5. Shell, devein and wash shrimp.
6. Place in a pot of boiling water.
7. Cook 6 minutes (until shrimp turns pink).
8. Remove from water and drain.
9. Place in bowl in refrigerator.
10. Remove chicken from broth and cool.
11. Add shrimp, rice, sausage (cut into bite-size pieces), chicken bouillon and chopped onion.
12. Pour liquid from stewed tomatoes into chicken broth.
13. Slice tomatoes and add to Creole.
14. When chicken has cooled, remove skin and debone; tear chicken into small pieces and add to mixture.
15. Add okra, cut into one-inch pieces, crushed red pepper and gumbo file.
16. Cover and cook until rice is tender.
17. Serves 10 to 12.

chicken breasts, sausage, shrimp, tomatoes, okra, chicken, onion, rice, red pepper, gumbo file, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=376552 (may not work)