10 ounce canned tomatoes diced with green chilies, undrained canned
0.5 teaspoon cayenne pepper
2 stalks celery chopped
4 cups rice cooked
2 teaspoons filé powder
0.8 cup regular corn frozen
3 cloves garlic minced
1 bell pepper green chopped
12 servings ground pepper black to taste
2 cups okra
1 large onion chopped
12 servings salt to taste
2 pound meat from a rotisserie chicken whole
Equipment
frying pan
pot
Directions
Place chicken in a large pot; add enough water to cover. Cover pot and bring to a boil; reduce heat to medium-low and simmer until meat falls off the bone, about 90 minutes.
Remove chicken, let cool, and shred meat; skim broth and reserve.
Melt butter in a large skillet over medium heat; cook and stir onions, bell pepper, and celery until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
Add diced tomatoes, tomatoes with green chilies, andouille sausage, okra, corn, salt, pepper, cayenne pepper, and reserved broth; bring to a gentle boil over medium-high heat. Simmer until liquid is reduced by half, about 30 minutes.
Mix shredded chicken and shrimp into skillet; simmer until shrimp turns bright pink and okra is tender, 5 to 7 minutes.
