Ingredients
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1 stalk celery (cut into bit size pieces with leaves)
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1 onion (quartered)
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4 garlic cloves
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2 cups converted long grain rice
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1 lb cooked and peeled shrimp
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1 lb smoked sausage (sliced)
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1 lb ham (cubed)
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1/4 cup butter
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1 cup yellow onion (chopped)
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1/4 cup fresh parsley (chopped)
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2 garlic cloves (minced)
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1 (6 ounce) can tomato paste
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1 large bay leaf
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1/4 teaspoon thyme
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2 teaspoons salt
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1/2 teaspoon ground black pepper
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3/4 cup green bell pepper (chopped)
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1 small broiler-fryer chicken
Instructions
- In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.
- Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.
- In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.
- In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.
- Remove the sausage and ham from the Dutch oven and set aside.
- Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.
- Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.
- Mix, and then add the rice and the cooked shrimp and mix thoroughly.
- Cook over low heat, stirring constantly, about 15 minutes.
- Remove bay leaf and serve.