>>14448591/4 olive oil
2 onions, diced
3 bell peppers, diced
4 stalks celery, diced
3 cloves garlic, minced
2 pounds andouille or preferred sausage
1 can chicken, drained
1 28 ounce can diced tomatoes
1 quart chicken stock
2 cups white rice
1/2 tablespoon chili powder
1.5 tablespoon cajun seasoning
Brown andouille in your dutch oven, remove and cut into your preferred size of pieces. Add garlic and saute for a couple minutes, then add onions, peppers, and celery and cook until soft. Once veggies are cooked, add your sausage back plus the chicken, tomatoes with juice, broth, spices and rice. Stir it all together, cover and cook until rice is tender. You'll probably want to check it every now and then to make sure the rice isn't sticking and to add more broth if it needs it.
I cut up all my veggies at home and just carried them in a ziploc bag together, cuts down on the work at camp.
