5 c. chicken stock.
4 peppers – any color you want, chopped
1 large onion, chopped
1 large can of organic diced tomatoes (leave the juice)
2 cloves garlic, diced
2 bay leafs
1 lb large shrimp, raw and de-veined.
4 oz. chicken, diced
1 pkg spicy Andouille sausage
1/2-1 head of cauliflower
2 c. okra (optional)
3 tbsp Cajun Seasoning* (see below for how-to or use your own)
1/4 c. Frank’s Red Hot (or hot sauce of your choice)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
(Yields about 2/3 c.)