From: Chef/owner Ian McPhee, McPhee's Grill, Templeton, CA. Yield: 24 servings. 3 cups olive oil 6 lb. boneless chicken breast, sliced 3 lb. Andouille sausage, diced 3 cups green onions, chopped 3 cups red bell pepper, chopped ½ cup minced garlic 1½ cups Cajun seafood seasoning ¼ cup Worcestershire sauce as needed, Tabasco® brand pepper sauce 6 cups chicken stock 6 cups Sadie Kendall Creme Fraiche 144 medium shrimp, peeled 6 lb. ...
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