2 to 3 lbs. chicken, cut up
1/2 c. olive or vegetable oil
3 c. cooked ham, diced
2 garlic cloves, minced
3 sm. onions, chopped
3 (1 lb.) cans whole peeled tomatoes
2 tsp. salt
1/4 to 1/2 tsp. Tabasco sauce
1 lg. bay leaf
3 c. celery, diced
1 lb. raw shelled & cleaned shrimp
2 c. white rice, uncooked
1/2 c. parsley, chopped

In a 5-quart kettle, brown chicken in oil. Take out and set aside. Brown ham, stir in garlic and onions and saute for 5 minutes. Return chicken to kettle. Stir in tomatoes, salt, Tabasco sauce and bay leaf. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Stir in celery, shrimp and white rice, making sure all rice is covered by liquid. Simmer 30 minutes longer, or until chicken and rice are tender. Remove bay leaf and add parsley. Serves 8 to 10.