- 1 pound fully cooked smoked sausage link, cut into 1/4-inch slices
- 2 cups chopped onion
- 2 cups sliced celery
- 2 cups chopped green bell pepper
- 1/4 cup chopped jalapeno peppers
- 1 tablespoon minced garlic
- 1 (28 ounce) can whole tomatoes
- 3 cups water
- 2 cups cooked, cubed chicken
- 2 cups cubed ham
- 1 cup uncooked long-grain white rice
- 1 tablespoon HERB-OX® Chicken Flavored Bouillon Granules
- 1 1/2 teaspoons paprika
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon dried thyme leaves
- 1/8 teaspoon cayenne pepper, or to taste
- 2 bay leaves
- 1 pound fresh or frozen raw shrimp, shelled and deveined
- Hot pepper sauce
- In Dutch oven over medium heat, cook sausage, onion, celery, peppers, and garlic until tender. Add remaining ingredients except shrimp and hot pepper sauce. Bring to a boil. Cover; reduce heat and simmer 20 to 25 minutes or until rice is tender. Add shrimp. Cook 2 to 3 minutes or until shrimp turns pink. Remove bay leaves. Serve with hot pepper sauce.