1/2 lb. sm. sausage links, sliced
1 (3 lb.) ready to cook chicken, cut up
1 med. onion, chopped
1 med. sweet red pepper, chopped
1 med. green pepper, chopped (bell pepper)
2 cloves garlic (optional)
1 1/2 c. reg. rice
2 med. tomatoes, chopped or 1 (10 oz.) can peeled, stewed tomatoes
2 tsp. salt
3 c. boiling water
1 lb. shelled shrimp
10 sm. clams
1 (10 oz.) can peas

Cook sliced sausage until done. Drain sausage, reserving drippings in skillet. Set sausage aside. Season chicken and brown in dripping. Remove chicken and again reserve drippings in skillet. Add chopped onions, red pepper, and green pepper to drippings. Cook until tender, not brown. Then, stir in uncooked rice, chopped tomatoes, salt, and garlic. Stir in boiling water and bring mixture to a boil. Stir in cooked sausage and place entire mixture in a 4 quart casserole dish or Dutch oven. Arrange chicken atop mixture and bake, covered, at 375 degrees for 30 minutes.

Boil clams until shells open. Arrange peas, clams, and cleaned shrimps atop rice mixture. Finally, bake (uncovered) for 20 minutes until rice and chicken are done. Serve hot.

Bon chance!