4 (32 oz.) boxes chicken broth (Swanson)
2 (28 oz. ea.) cans stewed tomatoes (Hunts)
1 ea. green and red bell peppers, diced
2 garlic cloves, minced
4 celery sticks, diced
1 very large red onion, diced
1 env. stew meat seasoning mix (McCormick)
seafood seasoning spices, to taste (Old Bay)
1 lb. beef links, diced
1 lb. beef franks, diced
2 lb. large shrimp, cleaned
2 lb. prawns, cleaned
2 lb. crab meat
3 large chicken breasts, boiled and diced*
2 bay leaves
salt and pepper, to taste
serve with a tiny bit of hot sauce (optional)

In a very large pot add chicken broth, stewed tomatoes, green and red bell peppers, garlic, celery, and red onion. Season with stew meat mix and seafood seasoning spices. Cook slowly for 1 hour.

Add beef links and franks, simmer for 1/2 hour.

Add shrimps, prawns, crab meat, chicken, bay leaves (add extra chicken broth if you need more liquid), simmer for 1/2 hour.

Remove bay leaves, season with salt and pepper to taste.

Serve with steamed rice and/or French bread. Recipe may be halved.

Submitted by: Myra Wysinger