SEASONING MIX:

2 bay leaves
1 tsp. ground cayenne pepper
1 tsp. salt
3/4 tsp. white pepper
1 tsp. thyme
1/4 tsp. black pepper
1/4 tsp. sage

2 tbsp. butter
1/2 lb. chopped ham
3/4 lb. boneless chicken in bite-size pieces
1 c. chopped onion
1 c. chopped celery
1 c. chopped green pepper (optional)
1 tbsp. minced garlic
1/2 c. canned tomato sauce
1 c. peeled chopped tomato
2 1/2 c. chicken stock
1 1/2 c. uncooked converted rice

Combine seasoning mix ingredients and set aside. Melt butter in a 2-quart saucepan over high heat. Add ham and cook until it starts to brown. Add chicken and continue to cook until chicken is brown, stir frequently and scrape pan bottom well. Add seasoning mix and half of the onion, celery, bell pepper and garlic.

Cook until vegetables start to get tender, 5-8 minutes, stirring fairly constantly and scraping pan bottom. Add tomato sauce and cook 1 minute, stirring often. Add remaining vegetables and tomatoes. Remove from heat and mix in the stock and rice.

Transfer to ungreased 8x8 inch casserole and bake uncovered in a 350 degree oven until done, about 1 hour. Remove from oven. Stir well. Remove bay leaves and let sit for 5 minutes before serving.

Makes 4 main dish or 8 appetizer servings. For full cajun impact, you may double the amount of red, white, and black pepper.