2 onions, chopped
4 tbsp. butter
1 (14 oz.) can tomatoes, chopped
16 oz. can tomato paste
2 oz. water
4 cloves garlic, chopped
2 stalks celery, chopped
1/4 bell pepper, chopped
2 tbsp. parsley, chopped
1/4 tsp. thyme
1 bay leaf
3 cloves, chopped
2 lb. raw shrimp, peeled
1 lb. bulk hot sausage, cooked and drained
3 1/2 c. cooked rice
Salt, pepper, cayenne
1 1/2 c. chicken, cooked, diced
Snipped parsley for garnish

Saute onions in butter for 5 minutes, stirring constantly. Add garlic, celery, bell pepper, parsley, thyme, bay leaf and cloves. Stir well. Add shrimp and sausage. Cook 30 minutes, stirring frequently. Remove bay leaf. Stir in rice. Season to taste. Gently stir in chicken. Bake in buttered casserole at 350 degrees for 30 minutes. Garnish with snipped parsley. Serves 10.