1/4 c. butter
1 lb. smoked sausage, sliced or coarsely chopped
1/2 lb. smoked ham, diced
1/4 c. flour
3 med. white onions, finely chopped
6 scallions, chopped
1 sm. green pepper, chopped
4 cloves garlic, minced
4 tomatoes, peeled and chopped or 1 (16 oz.) can tomatoes, chopped
1 bay leaf
1/2 tsp. thyme
1/4 tsp. cayenne
Black pepper
3 c. beef or chicken broth
2 lbs. raw shrimp, shelled and deveined while raw
1 c. diced cooked chicken
2 c. raw long grain rice
1 tbsp. salt

In a large saucepan, melt butter and saute sausage and ham until lightly browned. Stir in flour. Add onions, scallions, green pepper and garlic and saute until the vegetables are soft. Stir in tomatoes and their juice, bay leaf, thyme, cayenne, black pepper, beef broth, shrimp, chicken and rice. Season with salt.

The liquid in the pot should cover the contents. Bring to a boil, lower heat until simmering. Cover the pot and cook until all the liquid is absorbed and the rice is tender. Season with salt, remove bay leaf and serve. Yields: 8 to 10 servings.