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Place chicken, andouille, Rice Mix and vegetables in large saucepot or Dutch oven. Add 10 cups of the water; bring to boil on high heat. Reduce heat to low; cover and simmer 1 hour, stirring occasionally
Transfer chicken to cutting board; cool slightly. Remove meat from chicken; shred with fork
Return chicken to pot. Add remaining 3 cups water; simmer until heated through. Season as desired with salt and hot pepper sauce