2 cups converted rice (Uncle Ben's Original)
½ cup margarine, cubed
½ cup chopped parsley
1 cup chopped onion
1 cup chopped green bell pepper
½ cup chopped celery
1 can rotel tomatoes
1 can french onion soup
1 can chicken stock
1 tbsp. dried thyme
1 tbsp. minced garlic
1 tsp. cayenne pepper
1 tsp. black pepper
¼ tsp. rubbed sage
2 bay leaves
2 shakes Tony Chachere seasoning
2 boneless, skinless chicken breasts
1lb. smoked sausage
½ lb. small shrimp
Sautee sausage and chicken on medium heat for 5-6 minutes or until outside is crispy.
Mix broth, soup, tomatoes, celery, bell pepper, and onion in a bowl.
Add dry ingredients, rice, chicken, and sausage and mix well.
Pour into 9x13 baking dish, evenly spaced margarine cubes on top.
Cover with foil and bake at 350º for 1 hour, stirring once after 30 minutes.
Remove foil and mix in shrimp. Continue baking for 20-30 minutes. (rice may be firm but will continue to cook after removed from the oven).