1/4 c. oil
1 lb. Cajun sausage or Ekrich-type, sliced thin
1 chicken, cut up
1 lb. shrimp, shelled

Sear meat one at a time in hot oil until browned. Remove to large cooking pot.

Chop:

Shallot greens
1 green pepper
1 garlic clove

Saute and remove to pot with meat. Add 2 tablespoons Cajun seasonings and 1 tablespoon parsley. Stir well. Add 1 1/2 cups cooked rice. Pat with spoon. Dilute 2 beef bouillon cubes in 2 cups water and pour over rice. Cover and simmer 1 1/2 hours, being careful not to stir or lift cover. Serve with corn on the cob, salad and French bread.