1 1/2 lbs. sliced andouille (or other smoked sausage)
1 lb. smoked pork chop or pork loin boned cut in small cubes
2 tbsp. vegetable oil
4 lg. minced garlic cloves
2 green peppers cut in strips
1 tsp. black pepper
3 1/2 c. chicken stock
1 lb. boned chicken breast (raw) cut in bite size pieces
Salt to taste
Pinch cayenne pepper
4 lg. white onions, chopped fine
1 1/2 lbs. chopped tomatoes perferably Roma
1 1/2 crumbled bay leave
1/2 tsp. dried thyme, (1 1/2 tsp. fresh)
1 1/2 tsp. dried oregano (1 tbsp. fresh)
3 c. uncooked long grain rice
2 lbs. raw shrimp peeled and deveined

Brown the sausage and pork in oil in a large heavy frying pan or Dutch oven. When lightly browned, add onions, garlic and green pepper; saute 5 minutes or until vegetables are soft. Stir in remaining ingredients except salt cayenne and shrimp. The liquid should just cover the ingredients; add more if necessary. Cover and simmer 25 minutes, until liquid is absorbed and rice is cooked. Add salt and cayenne to taste. Add shrimp and cook until they turn pink (about 5 minutes).