1.5 pounds bacon
1 stick butter
1 large onion
2 medium bell peppers
2 cups diced celery
4 cloves garlic
8 cups chicken stock
2 pounds shrimp, uncooked
3-4 links Andouille sausage
2 chicken breasts
3 tablespoons Worcestershire sauce
3 cups uncooked long rice
1/2 tablespoon cayenne pepper
1/2 tablespoon paprika
1 tablespoon thyme
3 tablespoons parsley
1 cluster green onions, chopped
Cut bacon into 1 inch strips; put into a large dutch over over medium high heat
Cut sausage into rounds and cut in half, Cut chicken into similar sized chungs. Put into dutch oven with the bacon
Add 1/2 - 1 stick of butter
Cook until bacon fat is rendered. Spoon all meat out and set aside. Leave bacon fat
Add onion, bell pepper, diced garlic, and celery. Saute until onions are transparent. Add 6 cups chicken stock, green onions and previously cooked meat and bring to a boil.
Add Worcestershire sauce, cayenne pepper, paprika, thyme, parsley, and rice. Stir
Turn heat down to medium low and cover. Cook 15-20 minutes then uncover and stir, moving the rice from the bottom to the top of the mixture
Add uncooked shrimp and recover
Cook another 15-20 minutes until rice is done. Add additional stock as needed
