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1
Cook bacon strips in a wide braising pan over medium low heat, turning occasionally, until cooked through but not crisp.
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2
Remove bacon to paper towels.
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3
Once cool enough to handle, use kitchen shears to cut them into 1 pieces.
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4
Set aside.
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5
Raise heat to medium high until drippings are hot but not smoking.
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6
Sear Andouille slices, stirring often, until nicely browned on both sides.
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7
Add onion, garlic, leek, and celery to pan.
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8
Cook, stirring frequently, until vegetables are tender but not browned.
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9
Remove sausage and vegetables from pan with a slotted spoon.
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10
Add diced chicken in a single layer, leaving unturned until the bottoms of the cubes are browned and most of the tops have lost their pink color.
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11
Stir.
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12
Continue to cook until cubes are fully cooked and have no pink in the middle.
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13
Return sausage and vegetables to pan, mixing well.
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14
Add tomatoes with their juices to deglaze, scraping up any browned bits.
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15
Add bell pepper, cover, reduce heat and simmer 5-10 minutes until flavors combine.
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16
Stir in cooked shrimp and bacon, and cook, covered, just long enough to heat shrimp.
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17
Remove from heat, top with cilantro, if desired, and serve over hot rice or noodles.
