| 3 Tbsp. olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 3 ribs celery, chopped |
1/2 celery |
$1.99 per pound
|
$0.09 |
| 1 large onion, diced |
1/6 onion |
$0.79 per pound
|
$0.04 |
| 1 red bell pepper, diced |
1/6 bell pepper |
$3.29 per pound
|
$0.14 |
| 1 green bell pepper, diced |
1/6 bell pepper |
$2.19 per pound
|
$0.10 |
| 1-2 jalapeno peppers, seeded and finely chopped (optional) |
1/4 jalapeno peppers |
$1.99 per pound
|
$0.02 |
| 4 cloves garlic, minced or 3 tbsp crushed/minced from a jar |
2/3 garlic cloves |
$4.00 per pound
|
$0.02 |
| 2 boneless skinless chicken breasts, cut into small pieces |
1/3 chicken breasts |
$2.99 per pound
|
$0.16 |
| 1 lb. Andouille sausage, thinly sliced into rounds (I used skinless smoked sausage) |
2 2/3 oz |
$7.19 per 19 3/4 ounces
|
$0.97 |
| 3 cups chicken stock or 3 cups water and two chicken buillion cubes |
1/2 cup |
$0.99 per 14 1/2 ounces
|
$0.28 |
| 1 (14 oz.) can crushed tomatoes or 1 can Rotel; undrained |
2 1/3 fl oz |
$1.99 per 28 ounces
|
$0.17 |
| 2 Tbsp. Cajun or Creole seasoning |
1 teaspoon |
$9.99 per 12 ounces
|
$0.04 |
| 1 tsp. ground thyme or 1 tsp poultry season that has thyme in it |
1/6 teaspoon |
$1.97 per 2 ounces
|
$0.01 |
| 1/4 tsp. ground red pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 lb. raw shrimp, peeled and deveined (optional) |
2 2/3 oz |
$6.99 per pound
|
$1.17 |
| 1 tsp salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| ¼ tsp white pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| ¼ tsp black pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 tbsp parsley |
1/2 teaspoon |
$1.09 per cup
|
$0.01 |
| 1 tsp basil |
1/6 teaspoon |
$2.59 per cup
|
$0.01 |
| 1tsp paprika |
1/6 teaspoon |
$1.79 per ounce
|
$0.02 |
| Okra (optional; add at the same time you add the shrimp if desired) |
1/6 okra |
$2.49 per pound
|
$0.01 |
| Total per Serving |
$3.36 |
| Total Recipe |
$20.17 |
Suggestions?