1 can (28 oz.) tomatoes
1/2 c. diced green pepper
1/3 c. chopped onion
1/4 c. butter
1/4 c. flour
2 c. diced cooked chicken
2 tsp. salt
1 tsp. leaf thyme
1/4 tsp. hot pepper sauce
1 c. rice
1/2 lb. shrimp, peeled and deveined
2 tbsp. chopped parsley

Drain and coarsely chop tomatoes reserving liquid. Cook green pepper and onion in butter in large saucepan until tender but not brown. Stir in flour. Add tomatoes, reserved liquid, chicken, 1 teaspoon of the salt, thyme and hot pepper sauce. Cover and simmer for 20 minutes. Meanwhile, bring 2 cups of water to a boil in large saucepan. Stir in rice, butter and 1 teaspoon salt. Cover tightly and simmer 20 minutes. Remove from heat. Let stand 5 minutes. Add shrimp and cook for 5 minutes. Stir parsley into rice. To serve, spoon stew into individual serving bowls; top with rice. Yields: 6 servings.