¼ cup melted butter
1 large Vidalia onion - coarsely chopped
2 green peppers - coarsely chopped
3 ribs celery ~ chopped 3 cloves garlic ~ chopped
3# boneless - skinless chicken - cut into 1½-inch cubes
3 bay leaves 1 tablespoon chopped fresh thyme 1/2 teaspoon smoked paprika 2 – 14 ounce cans diced fire roasted tomatoes 4 cups chicken stock
1 tablespoon Frank’s red hot sauce (or more to taste) ¼ cup Worcestershire sauce
1 pound Andouille sausage cut into rounds
½ pound crawfish tails - peeled
1 bunch green onions - chopped
2 ½ cups long-grained rice

Heat butter in an uncovered heavy-bottomed pot. Add vegetables and garlic and sauté, stirring for 5 minutes. Add chicken, bay leaves, and thyme and continues to cook over medium heat for about 10 minutes. Add paprika and stir thoroughly to mix well with other ingredients.



Add tomatoes, stock, hot sauce and Worcestershire sauce. Mix well. Add sausage and stir well. Add crawfish tails and cook over moderate heat until liquid returns to a boil. Add green onions and rice. Cook over low heat for 30 minutes. Remove bay leaves and season to taste ~ serve immediately.