Ingredients:

2 LB shrimp (cooked, shelled, deveined)
1/2 LB crab meat (cleaned of bone & shell)
1/2 LB crawfish tails (cooked & shelled)
1 4 LB Chicken 1 1/2 quarts Chicken stock, canned
1/2 LB Hot Italian Sausage
1 tablespoons Olive Oil
2 cups Celery, chopped
1 1/2 cups Green Pepper, chopped
2 cups Onions, chopped
6 Scallions, chopped
1/2 LB Mushrooms, quartered
1 LB Fresh Asparagus, cut into bite size pieces
1 clove Garlic
2 tablespoons Creole Seasoning
3 tablespoons Oregano
3 tablespoons Cumin
1/2 tsp. Cayenne Pepper
1 tablespoons Red Pepper Flakes
1 28 oz can Whole Tomatoes, in juice
1 28 oz can Tomato Puree
3 tablespoons Sugar

Preparation:

Put chicken in a large pot, add the stock, cover and bring to a boil. Reduce heat to simmer and cook for 25 to 30 minutes.

In a large saucepan, add olive oil and cook sausage over medium heat. Cook until no pink remains in the center, 15 to 20 minutes. When cooled, slice the sausage into 1/4 inch thick slices.

Add the vegetables and seasonings to the olive oil left in the saucepan and sauté until the onions are translucent and veggies are soft. Add the whole tomatoes and the tomato puree and stir well.

Pick the chicken meat and cut into bite sized pieces. Add the chicken, sausage, and sugar to the veggie mixture and simmer for 30 minutes. Add the crab meat, crawfish meat, and the shrimp.

Let heat through. Serve with rice.