3 tbsp. butter
1 c. diced smoked ham
1 1/2 lb. smoked sausage (preferably Polish style kielbasa)
1 lb. boneless chicken, cut in bite-size pieces
2 bay leaves
2 tsp. thyme
1 tsp. sage
1 tsp. salt
1 tsp. pepper
1/2 tsp. red (cayenne) pepper
1 lg. onion, chopped
2 green peppers, chopped
4 cloves garlic, minced
4 ribs celery, chopped
6 green onions, chopped

Melt butter over medium-high heat in Dutch oven or large saucepan. Add ham and sausage; cook, stirring constantly, until meat starts to brown, about 3 minutes. Add the chicken and continue to cook, stirring frequently, until chicken is nicely browned, 5 minutes. Keep scraping bits from bottom of pan. Reduce to medium heat.

Mix together bay leaves, thyme, sage, salt, black and red peppers. Sprinkle over meat; stir in onions, peppers, garlic, celery, and green onions. Cook until vegetables are tender, about 5 minutes, stirring frequently to keep from mixture sticking. Stir in tomatoes and blend well.

Add stock and rice, bring to a boil. Reduce heat to simmer, cover and cook until rice is tender, about 50-60 minutes if using brown rice. Goes well with Mexican Cornbread.