1 tsp. salt
1 tsp. cayenne pepper
1/2 tsp. white pepper
1/2 tsp. black pepper
2 bay leaves
1 tsp. dried thyme
1/4 tsp. rubbed sage
2 tbsp. butter or oil
1/2 lb. diced ham
1/2 lb. diced chicken
1 cup diced celery
1 cup diced onions
1 cup diced green peppers
1 tbsp. minced garlic
1 (28 oz.) can tomatoes (whole or chopped; liquid reserved)
1 1/2 cups long grain white rice

Combine seasonings; reserve. Heat pan slowly. Add butter; melt. Turn heat on high; add ham. Stir frequently until brown, about 3 minutes. Add chicken; cook for 5 minutes. Stir often scraping pan bottom as needed.

Stir in seasonings and half the celery, onion, and green pepper. Add garlic. Stir constantly until vegetables are clear, for 6-8 minutes.

Stir in tomato juice. Add remaining half of vegetables and tomatoes. Cook for 2 minutes.

Remove from heat. Stir in stock and rice; mix well. If mixture is in 2-qt pot, then transfer to 8x8-inch pan. Place Dutch oven or pan in 350°F oven, uncovered. Bake for 30 minutes.