1/2 lb. Italian sausage
1/2 lb. boneless chicken breast, cut into strips
1/2 lb. med. shrimp, uncooked, peeled and deveined
1 red pepper
1 green pepper
1 onion
2 c. chicken broth
1 can stewed tomatoes
1 1/2 c. rice, uncooked
1 tbsp. turmeric
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1/2 tsp. black pepper

Cook sausage in large skillet. Remove from pan, reserving drippings. Slice sausage into bite-size pieces. Cook chicken strips, using some of the reserved drippings. Remove from pan. Saute peppers and onions in remaining drippings.

Return sausage and chicken to pan, and add stewed tomatoes, breaking into small pieces as you add them. Add chicken broth and rice. Stir in seasonings and bring to boil.

Lower heat, and simmer in covered pan until broth is almost all absorbed and rice is tender. Place shrimp on top of rice, cover pan, and continue cooking over low heat until shrimp turns pink, approximately 10 minutes.