1 can (28 oz.) whole tomatoes
1 whole chicken breast, boned, skinned and cut into 1 1/2-inch pieces
1/2 lb. ham, cut into 3/4-inch cubes
3/4 c. coarsely chopped onion
3/4 c. sliced celery
2 garlic cloves
1/2 tsp. thyme leaves, crushed
1/2 c. picante sauce
3 tbsp. flour
1 lb. medium shrimp, peeled and deveined
1 large green pepper, cut into 3/4-inch pieces
3 c. hot cooked rice (made with chicken broth)
1/4 c. minced parsley

Drain and coarsely chop tomatoes, reserving juice. Combine tomatoes, juice, chicken, ham, onion, celery, garlic and thyme in large skillet. Bring to a boil; reduce heat. Cover and simmer 15 minutes.

Combine picante sauce and flour, mixing until well blended. Add to skillet with shrimp and green pepper. Cook uncovered, stirring occasionally, until shrimp are cooked through and gumbo is thickened, about 5 minutes.

Stir parsley into rice. Ladle gumbo into soup bowls; top with rice and serve with additional picante sauce.

Makes 6 servings.