Easy Southern classic, with chicken, sausage, ham, and shrimp.
Ingredients
- slices bacon, cut into 1 inch pieces: 6 piece
- celery: 1 cup (chopped)
- green bell pepper: 1 piece (chopped)
- onion: 1 piece (chopped)
- cooked ham: 0.5 pound (cubed)
- cooked chicken: 0.5 pound (cubed)
- smoked sausage: 0.5 pound (cubed)
- tomatoes, with liquid: 2 cans (14.5 ounce cans, crushed)
- beef broth: 2 cups
- chicken broth: 2 cups
- thyme: 1 tsp (dried)
- Cajun seasoning: 2 tsp
- uncooked white rice: 2 cups
- salad shrimp: 0.5 pound
Metric Conversion
Stages of cooking
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Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
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Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
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Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving. Todd Mueller
