3 Tbsp Butter or Margarine
1 Cup Chopped Onion
¼ lb. Ham, diced (smoked ham optional)
1 Cup Chopped Celery
¼ lb. Andouille Sausage (or other smoked pork sausage)
1 Cup Chopped Green Bell Pepper
½ lb. Boneless Chicken
1 Tbsp Minced Garlic
¾ lb. Fresh Shrimp (Optional)
½ Cup Canned Tomato Sauce
2 Bay Leaves
1 Cup Peeled, Chopped Tomatoes
1 Tbsp Old Bay Seasoning or Poultry Seasoning
2½ Cups Chicken Stock
1 Tbsp Cajun or Creole Seasoning*
1½ Cups Uncooked Rice (preferably converted)Ground Black Pepper to taste
Tabasco Sauce to taste (Optional)
*If creole of Cajun seasoning is unavailable, substitute 1 tsp salt, ¼ tsp thyme, ¼ tsp chili powder and 1/8 tsp cayenne red pepper.
Dice the ham; cut the sausage into ¼-inch slices; cut the chicken into bite-sized pieces; shell and devein the shrimp. Melt butter in 4-quart saucepan over high heat. Add ham and sausage. Cook until meat starts to brown, about 4–5 minutes, stirring frequently. Add chicken and brown about 4-5 minutes, stirring frequently. Add bay leaves, Old Bay and Cajun seasoning.
Add ½ cup each of the onions, celery, and bell pepper. Add garlic. Cook until vegetables are tender, about 6-8 minutes, stirring and scraping pan bottom frequently. Pour in tomato sauce and cook about one minute, stirring often. Add remaining onions, celery, bell pepper and the tomatoes. Stir in stock and rice; mix well. Add ground black pepper and Tabasco, as desired. Bring mixture to a boil, stirring occasionally. Reduce heat and simmer over very low heat, covered, 10 minutes until rice is tender and shrimp are pink. To serve, remove bay leaves.