3 chicken breasts (or 2 or 3 lb. fryer, cut up)
1 lb. lean pork (cut in sm. cubes)
1/2 lb. Andoville sausage (or smoked sausage cut in 1/2 inch slices)
1/2 c. cubed lean ham
2 tbsp. cooking oil
4 c. chopped onion
3/4 c. chopped green peppers
1 tbsp. minced garlic
1/2 tsp. black pepper
1/2 tsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. dried basil
1 1/2 c. long grain rice
3/4 c. chopped shallots
3 tbsp. parsley
3 1/2 tsp. salt
1/4 tsp. cayenne
2 bay leaves
1/8 tsp. cloves
1/8 tsp. mace
3 c. water

In heavy large pot heat oil. Brown chicken and remove from pot. Put on platter. Add vegetables, parsley, ham and pork to the pot. Saute until vegetables and meat are browned. Add sausage and seasoning and continue cooking and stirring a few more minutes.

Add browned chicken, rice and water. Mix gently. Raise heat and bring to a boil. Cover pot and turn heat very low. Cook for approximately 45 minutes. Uncover and stir every once in a while.