Ingredients:

3 Tbsp. olive oil
1 1/2 C chopped onion
1 1/2 C chopped celery
1 C chopped green pepper (or combination of red , green and yellow pepper)
4 cloves garlic, peeled and minced
4 oz. cubed cooked ham
4- 8 oz (depending on degree of spicy hot desired) andouille smoked sausage, sliced
1 lb. chicken breasts, cut into bite sized pieces
1 bay leaf
1-2 tsp cayenne pepper (depending on degree of spicy hot desired)
1 Tbsp Creole seasoning such as Zatarains
1 28 oz can diced tomatoes
1 8 oz can tomato sauce
2 tbsp Louisiana hot sauce (adjust to taste)
salt and pepper to taste
8 C chicken broth
4 C uncooked long grain white rice, brown rice or combination
1 lb small to medium raw shrimp, cleaned
3 Tbsp minced parsley

1. Add oil to large stockpot. Saute onion, celery and pepper until soft. Add garlic and saute for another 2 minutes. Add ham, sausage and chicken and saute until chicken is no longer pink.
2. Add bay leaf, cayenne, Creole seasoning, tomatoes and sauce. Stir in hot sauce and salt and pepper to taste. Add chicken broth. Bring to a simmer uncovered.
3. Add rice and bring to a boil. Lower heat and simmer, covered for about 45 minutes to one hour. Rice should be cooked and most of liquid absorbed.
4. Remove bay leaf and add shrimp. Cook until shrimp turns pink. Remove from stove and add parsley. Serve with Louisiana hot sauce.