2 1/2 to 3 lb. broiler fryer chicken, cut up or 2 lb. cooked chicken meat
2 tsp. salt
1/4 tsp. pepper
16 smoked sausage links, sliced into chunks
2 (16 oz.) cans stewed tomatoes
2 lg. cloves garlic, minced
1 lg. onion, coarsely chopped
1/2 c. red pepper, coarsely chopped
1/2 c. green pepper, coarsely chopped
1/2 tsp. dried thyme
1/4 tsp. cayenne pepper
1 c. long grain rice
1 lb. frozen, uncooked shrimp
Snipped parsley for garnish

Place chicken in pot and cover with water. Add salt and pepper. Heat to a boil, reduce heat, cover pot and simmer 30 to 45 minutes. Remove chicken from broth and cut into chunks. Reserve broth. Strain broth and reserve 2 cups.

Brown sausage and remove from skillet. Add enough butter to skillet to sautee onion and garlic until softened, al dente.

In a large pot, place chicken, red and green pepper, sauteed onion and garlic with pan juices, sausages, thyme, cayenne pepper, stewed tomatoes and reserved broth. Bring to a boil. Add rice, cover and simmer 25 minutes. Cook shrimp according to package directions and stir into cooked mixture. Serve in individual bowls with snipped parsley sprinkled on top. Serves 8. Preparation time: about 1 1/2 hours.