Ingredients:

• 2 tablespoons olive oil, divided
• 1 pound andouille sausage, sliced into 1/4 inch rounds
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 2 green bell pepper, diced
• 2 celery ribs, diced
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 (14 ounces) can petite diced tomatoes
• 3 - 4 cups chicken stock
• 2 tablespoons Creole seasoning
• 2 bay leaves
• 2 large Idaho® red potatoes, cut into bite-sized pieces
• 1/2 pound large raw shrimp, peeled and deveined
• 2-3 green onions, diced to garnish, if desired

Directions:

1. In a large stockpot or dutch oven over medium-high heat 1 tablespoon of the olive oil. Add the sausage rounds and chicken. Sauté until browned, about 5-8 minutes. Transfer to a paper towel-lined plate.
2. Add the remaining olive oil to the pan. Add the peppers, celery, onions, and garlic. Sauté until onions are softened, about 5 minutes.
3. Stir in the diced tomatoes, chicken stock, Creole seasoning, bay leaves, and potatoes. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 20-30 minutes, stirring occasionally.
4. Add the sausage and chicken to the pot and stir to combine. Add the shrimp and continue to simmer until the shrimp have cooked through and are pink, about 5-7 minutes.
5. Remove bay leaves, season to taste, and garnish with diced green onions if desired.