English: Adapted from this recipe.

2 lbs of chicken, I bought chicken pieces already taken apart and cleaned. 1 lb. andouille sausage 1 large onion, chopped 1 red bell pepper, chopped 4 cloves garlic, minced 4 ribs celery, chopped 2 small cans tomato paste 1 28-oz. can tomatoes (I only used half a can) 1 14.5-oz. can of diced tomatoes with mild green chilies 8 cups chicken stock Creole seasoning blend

2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teapsoon thyme 

2 bay leaves Salt to taste 4 cups long-grain white rice, uncooked. I used Uncle Ben's converted.

In a sauté or frying pan, brown the chicken, sprinkling with red peppers, tyme and a bit of salt. Tear or cut the meat into bite-size pieces.

Brown the sliced andouille sausage and pour off fat.

In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.

In the same pot, while you're sautéing the "trinity", add the tomato paste and let it pincé, meaning to let it brown a little. What we're going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn. Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.

Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes.

Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. Tturn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. Most of the liquid should be absorbed.