| 1 1/2 lbs andouille sausage, cut on an angle into 1/2" thick pieces |
2 3/8 oz |
$7.19 per 19 3/4 ounces
|
$0.87 |
| 8 chicken thighs |
5/6 chicken thighs |
$2.69 per pound
|
$0.27 |
| 2 T butter |
0.2 teaspoon |
$3.99 per 16 ounces
|
$0.01 |
| 1 large onion, diced |
0.1 onion |
$0.79 per pound
|
$0.03 |
| 2 red bell peppers, diced |
0.2 bell peppers |
$3.29 per pound
|
$0.17 |
| 3 large celery stalks, diced |
1/3 celery |
$1.99 per pound
|
$0.08 |
| 1-28 oz. can diced tomatoes, drained |
2 5/6 oz |
$2.19 per 28 ounces
|
$0.22 |
| 2 jalapenos, diced |
0.2 jalapenos |
$1.99 per pound
|
$0.01 |
| 1 T minced garlic |
0.1 teaspoon |
$4.00 per pound
|
$0.00 |
| 2 T tomato paste |
0.2 teaspoon |
$1.29 per 6 ounces
|
$0.01 |
| 2 tsp dried oregano |
0.2 teaspoon |
$3.89 per 3/4 ounces
|
$0.04 |
| 1 tsp dried thyme |
0.1 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1/2 tsp cayenne |
0.05 teaspoon |
$3.65 per 3 ounces
|
$0.00 |
| 1 c dry white wine (I used Pinot Grigio) |
1 tablespoon |
$0.35 per fluid ounce
|
$0.28 |
| 5 c chicken stock |
1/2 cup |
$0.99 per 14 1/2 ounces
|
$0.28 |
| 3 c white rice, long grain |
1/4 cup |
$4.19 per 80 ounces
|
$0.10 |
| 1 lb shrimp (I used 20-25 ct, pre-cooked and just added them last, but if you use raw make sure to add them in about 20 minutes before you're ready to serve) |
1 5/8 oz |
$6.99 per pound
|
$0.70 |
| 1/2 c parsley, minced |
2 3/8 teaspoons |
$1.09 per cup
|
$0.05 |
| 1/2 c green onions, minced |
2 3/8 teaspoons |
$1.09 per cup
|
$0.05 |
| 1/4 c lemon juice |
1.2 teaspoons |
$2.19 per 15 fluid ounces
|
$0.03 |
| Total per Serving |
$3.23 |
| Total Recipe |
$32.26 |
Suggestions?