1 1/2 tsp. paprika
1/4 tsp. ground red pepper
1/4 tsp. black pepper
1 (13 3/4 oz.) can chicken broth
2 (10 oz.) boxes frozen okra
1 (10 oz.) box frozen corn
1/4 lb. boiled ham, cut in chunks
2 med. onions, cut up
1 to 2 tbsp. olive oil
1/2 lb. boneless, chicken breasts, cut into chunks
12 med. shrimp, peeled

In large stock pot, bring broth to a boil with 4 cups water and salt. Add okra and corn; boil 10 to 12 minutes until okra is tender and liquid thickens slightly, stir in spices. Meanwhile, in large skillet saute ham and onion in 1 tablespoon oil for 3 to 4 minutes. Transfer with slotted spoon to stockpot. Toss chicken and shrimp into skillet with 1 tablespoon oil, saute 2 minutes until shrimp are pink and opaque in center. Add chicken and shrimp to stock pot; simmer 6 to 8 minutes until chicken is completely cooked through. Serve with French bread.