| 5 | Celery ribs, trimmed, sliced |
| 2 | Bell peppers, stemmed, cored, seeded |
| 1 mittel | Red onion, peeled, quartered |
| 1 mittel | White onion, peeled, quartered |
| 1 mittel | Yellow onion, peeled, quartered |
| 1 | Head garlic, separated into cloves, the cloves peeled |
| 1 klein | Bunch fresh basil (or 2 tablespoons dried) |
| 1 klein | Bunch fresh oregano (or 2 tablespoons dried) |
| 1/2 Bund | Fresh thyme (or 2 tablespoons dried) |
| 3 Dose | (28 ounces each) tomatoes, diced |
| 2 Tasse | Sun-dried tomatoes, cut into pieces |
| 2 x ca. 450 g | Boneless chicken, cut into pieces |
| 1 x ca. 450 g | Wing-ettes (wings without the tips) |
| 5 | bay leaves |
| 4 Esslöffel | Pure mild chile powder |
| 2 x ca. 450 g | Andouille sausage |
| 2 x ca. 450 g | Peeled, deveined tiger shrimp |
