2 broiler fryers, cut up, about 3 lbs. each
1/4 c. vegetable oil
2 c. diced cooked ham
2 cloves garlic, minced
3 lg. onions, chopped (3 c.)
3 cans (1 lb. each) stewed tomatoes
2 tsp. salt (I use less)
1/4 tsp. bottled red pepper seasoning
1 lg. bay leaf
3 c. sliced celery
1 pkg. (1 lb.) raw shrimp
2 c. uncooked reg. rice
1/4 c. chopped parsley

Brown chicken, a few pieces at a time in oil in large skillet, remove and reserve.

Brown ham lightly in skillet, stir in garlic and onions, saute 5 minutes or until soft. Return chicken with tongs to kettle.

Stir in tomatoes, salt, red pepper, seasoning and bay leaf. Bring to boiling, lower heat, cover and simmer 30 minutes. Stir in celery, shrimp and rice, making sure all rice is covered with liquid, cover kettle.

Simmer 30 minutes longer or until chicken and rice are tender. Remove bay leaf. Stir in parsley. Serve in soup tureen with hot buttered corn bread. Yummy! (Serves 12)