6 bay leaves
4 1/2 tsp. salt
4 1/2 tsp. oregano
3 tsp. white pepper
3 tsp. black pepper
2 1/2 tsp. thyme
7 1/2 tbsp. oil
2 c. ham (optional)
1 1/2 c. smoked sausage
4 1/2 c. diced onions
3 c. diced celery
2 1/2 c. diced bell peppers
1 1/2 c. cubed chicken
4 1/2 tsp. minced garlic
12 tomatoes, peeled and chopped (canned or fresh)
2 1/2 c. tomato sauce
6 c. rice
3 dozen shrimp
6 c. chicken broth

Combine seasoning mix ingredients in a small bowl, set aside. In a 4-quart saucepan, melt fat (oil) over medium heat. Add the sausage until crisp, about 5 to 8 minutes, stirring frequently. Add onions, celery, and bell peppers; saute until tender but still firm, about 5 minutes, stirring occasionally and scraping pan bottom well.

Add the chicken, raise heat to high and cook 1 minute, stirring constantly. Reduce heat to medium. Add the seasoning mix and minced garlic. Cook about 3 minutes, stirring constantly and scraping bottom of pan as needed. Add tomatoes and cook until chicken is tender, about 5 to 8 minutes, stirring frequently. Add tomato sauce, cook 7 minutes, stirring fairly often. Stir in stock and bring to boil.

Then stir in green onions and cook about 2 minutes, stirring 1 or 2 times. Add rice, shrimp, stir well, remove from heat. Transfer to baking pan, cover snug with foil. Bake at 350 degrees for 20 to 30 minutes. Remove bay leaves.