1 tsp. salt
1 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. black pepper
2 bay leaves
1 tsp. dried thyme
1/4 tsp. sage
1/2 tsp. white pepper
2 tbsp. butter
1/2 lb. med. diced ham
1/2 lb. med. diced chicken
1 c. celery, med. diced
1 c. green pepper, med. diced
2 cloves garlic, minced
28 oz. canned tomatoes (reserve liquid)
2 1/2 c. chicken stock
1 1/2 c. long grain rice

Combine seasonings. Reserve. Heat pan slowly. Add butter; melt. Turn heat to high; add ham. Stir frequently (3 minutes). Add chicken; cook for 5 minutes. Stir often. Scraping pan. Stir in seasonings and half the celery, onion and green pepper. Add garlic. Stir constantly until vegetables are clear or 6-8 minutes. Stir in tomato reserve liquid. Add remaining half of vegetables and tomatoes, cook for 2 minutes.

Remove from heat. Stir in stock and rice; mix well. Transfer to 8 x 8 inch pan or Dutch oven, uncovered. Bake for 30 minutes at 350 degrees.