2 tbsp. unsalted butter
3/4 lb. boneless chicken, cut into bite-size pieces (about 2 c.)
1/2 lb. pork or beef Italian sausage
1 1/2 c. chopped onions
1 c. chopped celery
1 c. chopped green bell peppers
1 tbsp. minced garlic
1 c. chopped tomatoes
1/2 can tomato paste
1/2 c. fresh chopped cilantro or parsley
3 c. chicken stock
1 1/2 c. uncooked long-grain rice

SEASONING MIX:

2 whole bay leaves
1-2 tsp. cayenne pepper (to taste)
1/2 to 1 1/2 tsp. white pepper (to taste)
1/2 tsp. black pepper
1 1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. rubbed sage

Andouille smoked sausage is also very good, sliced into bite-size pieces (about 2 cups).

Combine the seasoning mix ingredients in a small bowl and set aside.

Melt the butter in a large heavy pot (preferably cast iron) over medium high heat. Add the sausage and cook until meat is lightly browned, 3-5 minutes, stirring frequently. Add the chicken and continue cooking until chicken is brown, stirring frequently and scraping the pan bottom well, 3-5 minutes. Stir in the onions, celery, bell peppers and garlic.

Cook until vegetables start to get tender, 5-8 minutes, stirring fairly constantly and scraping pan bottom as needed. Stir in the tomato paste and cook about 1 minute, stirring often. Add the tomatoes, stock, rice and cilantro or parsley, mixing well. Cover and cook over medium low heat 30 minutes or until rice is cooked and stock is absorbed.

Remove bay leaves. Adjust seasonings as needed. Let stand 5 minutes before serving. Serves 6 to 8. Add green salad and fresh French bread and bon appetit!

Contributed to the Brazzel Family Cookbook by Debra Brazzel (adapted from CHEF PAUL PRUDHOMME'S LOUISIANA KITCHEN.