2 whole chicken breasts, boiled and pulled
1/2 pound shrimp, boiled and peeled
1 piece of celery, chopped to 1/2 inch pieces
1 can cream of chicken soup
1/2 can diced tomatoes
1/2 cup onion, diced
3 cups water
10-12 green olives
1 bay leaf
1/2 teaspoon real bacon bits
1/2 cup broccoli, fresh, uncooked
pinch cayenne pepper
splash Worcestershire sauce
1/2 teaspoon Tabasco or Texas Pete
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Chef Paul Prudhomes all-spice seasoning

This recipe is a quick way to prepare a great meal with a few leftovers. Add all ingredients into 4 quart pot. Place on medium high and cook for approximately 1 hour.

WARNING - This will be hot.

Submitted by: J-Lew