green bell pepper
Tony Chachere's creole seasoning
Mince garlic and chop celery, onions, green bell peppers, and tomatoes.
Slice andouille sausage and cut chicken breast into bite size pieces. Brown on medium-high heat then remove from pan and set aside once cooked.
In the same pot on medium heat, cook the garlic, onions, bell pepper, and celery until soft. Then add tomatoes.
Add rice and water, then mix it all together.
Add the cooked meats back in and mix.
Add in all the seasonings and mix. Taste test and adjust as needed.
Simmer covered for about 25 minutes until rice is mostly cooked.
Add shrimp, mix, and cook for about 15 more minutes until the shrimp is pink.
Garnish with green onions, parsley, and lime.