This recipe is a keeper. I did not use 48 oz. of andouille, I split the 48 ounces between chicken, ham and shrimp and andouille. Delighted. I browned the chicken in olive oil and butter, removed it and then added andouille and ham and onion in the remaining oil to saute. Added the cooked chicken. Then followed the recipe. Shrimp was added at the end. However, I had to cook it one hour for my desired consistencey. Low and Slow! Great. Rotel made it really special.
