1 (3 lb.) chicken, stewed
2 1/4 c. chicken stock
1/2 lb. Italian sausage (sweet or hot)
Salad oil
1 med. green pepper, chunked
1 med. onion, chopped
2 cloves garlic, minced
1 lg. can tomatoes
1 tsp. thyme
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. hot sauce
1 c. long grain rice
1/2 lb. med. size shrimp, shelled and deveined

In a large skillet, bring to a boil 1/4 cups water and the sausage. Cover and simmer for 5 minutes. Remove cover; continue cooking until sausage is browned. Drain sausages on paper towels. Cool; cut into 1 inch pieces. In same skillet, add 1 to 2 tablespoons oil if needed to simmer pepper, onion, and garlic until tender. Add tomatoes and their liquid, thyme, sugar, salt, hot pepper sauce, and the reserved chicken stock. Heat to boiling; stir in rice; reduce heat to low and simmer, covered, 25 minutes, stirring occasionally.

Add the shrimp, cooked chicken, and sausages; cover and cook 5 minutes longer or until shrimp are pink, rice is tender, and all liquid is absorbed. Garnish with some fresh parsley or thyme springs. Serves 8.