1 c. rice
1/2 diced green pepper
1/4 c. butter
2 c. diced, cooked chicken
1 tsp. leaf thyme or gumbo file'
1 c. tomato sauce
2 tbsp. chopped parsley
1 (28 oz.) can tomatoes
1/3 c. chopped onion
1/4 c. flour
2 tsp. salt
1/4 tsp. hot pepper sauce
1/2 lb. shrimp, peeled, deveined
1 pkg. smoke sausage, diced

Drain and coarsely chop tomatoes, reserving liquid. Cook green pepper and onion in butter in large saucepan until tender, but not brown. Stir in flour. Add tomatoes, reserved liquid, chicken, 1 teaspoon salt, thyme or gumbo file', hot pepper sauce, and tomato sauce.

Meanwhile, bring 2 cups water to a boil in large saucepan. Stir in rice, butter and remaining 1 teaspoon salt. Cover tightly and simmer 20 minutes. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Add shrimp and sausage to gumbo and continue cooking for another 5 minutes. Stir parsley into rice. To serve, spoon rice into bowl, topped with spoon of gumbo.