1 1/2 c. chopped green bell peppers
1 c. chopped onion
1 c. sliced celery
1 tsp. minced fresh garlic
1 sm. bay leaf
1 tsp. basil
1/2 tsp. thyme
1/2 tsp. salt
2 tbsp. cornstarch
2 tbsp. cold water
1/4 tsp. pepper
3 tbsp. vegetable oil
2 c. chicken broth
1 (15 1/2 oz.) can Sloppy Joe sauce
1 lb. med. raw shrimp, peeled and deveined
1/2 lb. skinless chicken breast fillets, cut in 1/2 inch cubes
Hot cooked rice

In Dutch oven, saute first 10 ingredients in oil until onion is tender. Stir in broth and sauce. Simmer, uncovered 10 minutes. Add shrimp and chicken. Simmer until shrimp turns pink. Mix cornstarch and water; stir cornstarch mixture into Dutch oven and simmer until thickened. Serve over rice. All chicken or all shrimp may be used. Frozen shrimp, thawed, may be used. Yield: 8 to 10 servings.