Ingredients

• 8 oz chicken breast, cooked, bite-size dice
• 8 oz ham steak, bite-size dice
• 8 oz shrimp, peeled, deveined, bite-size dice
• 3 T butter
• 1 C sweet onion, small dice
• 2 ea celery stalks, diced
• 2 cl garlic, minced
• 1 T dried parsley
• 1 t salt
• 1/2 t allspice
• 1/2 t dried thyme
• 1/2 t dried marjoram
• 1/4 t cayenne pepper
• 1 ea bay leaf
• 3 T flour
• 28 oz canned, peeled tomatoes, bite-size dice
• 4 C chicken broth
• 1 1/2 C cooked brown or white rice

Options

• Substitute andouille or kielbasa for the ham

Instructions

1. Saute the onion and celery in the butter until softened, then add the garlic and continue until fragrant.
2. Add the spices and the flour and stir to form a roux. Add the tomatoes and the broth and bring to a boil.
3. Simmer for 10 minutes, then add the chicken, ham and shrimp and simmer until the shrimp is cooked.
4. Plate, garnish with 1/4 C rice, and serve hot.

Adapted from: www.reciperunner.com

Contributed by: Skip