2 andouille sausage halved lengthwise cut into 1/4-inch half-moons
1 tablespoon butter
2 tablespoons cajun spice
14 ounce canned tomatoes crushed canned
1 cup chicken broth
1 pound chicken breast cooled cooked chopped
6 cloves garlic finely chopped
3 bell peppers diced green seeded
1 teaspoon hot sauce to taste
1 tablespoon olive oil
1 large onion diced
1 pound shrimp deveined cooked peeled
2 zucchinis diced
Equipment
sauce pan
Directions
Heat olive oil and butter in a large saucepan over medium heat.
Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.
