MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mardi Gras Jambalaya
Categories: Poultry, Seafood, Rice, Vegetables, Herbs
Yield: 6 servings

1 lb Boned, skinned chicken; in
- 1" chunks
1 lb Andouille sausage; in 1"
- slices
1/2 lb Shrimp; peeled, deveined
1 (28-ounce) can crushed
- tomatoes, undrained
1 3/4 c Chicken broth
1 c Uncooked rice
1/2 c Dry white wine
2 lg Bell peppers; coarse
- chopped
1 lg Onion, coarse chopped
4 ts Tony Chachere's Creole
- seasoning
1 ts Garlic powder

In a soup pot over medium heat, combine all ingredients;
mix well. Cover and cook 15 minutes. Reduce heat to low
and simmer 30 to 35 minutes, or until rice is cooked.

RECIPE FROM: https://www.mrfood.com

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