Mom's Cajun New Orleans Style Creole

• 3 -4 chicken breasts, finely shredded
• 3 green bell peppers, chopped
• 3 onions, chopped
• 1 stalk celery, chopped
• 3 (14 1/2 ounce) cansdiced Italian stewed tomatoes, undrained
• shrimp (optional)
• 1 smoked sausage ring, chopped (optional)
• 2 -3 tablespoons flour
• 1 -2 cup water
• olive oil
• cooked white rice
• 2 -3 bay leaves
• creole seasoning (Chef Tony's brand)
• garlic powder

1. Bake chicken breasts in oven at 350F until done with whatever seasons you like.
2. The Chef Tony's brand Creole seasoning with some garlic powder works well.
3. When chicken is done, add water to it to make the broth.
4. Let cool then shred chicken breasts; set aside.
5. Fill bottom of pot with olive oil.
6. Add onions, green bell peppers, and celery.
7. Saute until onions are done.
8. You want to have a pretty even mixture of the three.
9. Add flour for thickening.
10. Add shredded chicken and "broth", tomatoes (juice too), seasonings and any optional ingredients.
11. Simmer for about 30 minutes until all the flavors mesh.
12. You want it to be like a thick stew--if it's too thick add some hot water and if it's too runny add some more tomatoes or some roux (1 stick of butter and 1/2 cup flour melted).
13. Serve over warm white rice and if you have it some warm French bread or rolls.
14. Sometimes it's too thick if you reheat it--it's completely normal--just add some hot water or tomatoes.

chicken breasts, green bell peppers, onions, celery, italian stewed tomatoes, shrimp, sausage ring, flour, water, olive oil, white rice, bay leaves, creole seasoning, garlic

Taken from www.food.com/recipe/moms-cajun-new-orleans-style-creole-147690 (may not work)