Base & Broth:

• 1 (14.5-ounce) can diced tomatoes
• 1 (14.5-ounce) can beef broth
• 1 (8-ounce) can tomato paste
• 2 bay leaves
• 2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon Tony Chachere’s Creole Seasoning
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper

Vegetables & Protein:

• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 2 celery ribs, chopped
• 4 cloves garlic, minced
• 1 lb Andouille sausage (or kielbasa), sliced
• 2 chicken breasts, cut into 1-inch pieces
• 1/2 lb shrimp, peeled and deveined

Grains & Garnish:

• 1 1/2 cups white rice
• 1 tbsp chopped fresh parsley