1 C yellow onion, chopped
1 C celery, copped
1 green pepper, chopped
5 green onions, chopped
1 28 oz can diced tomatoes, reserve the juice
3 C chicken stock
3 T tomato paste
1 T Tabasco
2 bay leaves
1 t salt
1/2 t pepper
2 T oil
1/4 C chopped parsley
4 cloves garlic, chopped
1 t thyme
1 t basil
3 T Worchestershire sauce
12 oz Andouille sausage
12 oz chopped ham
12 oz cooked chicken
1 3/4 C rice

In a dutch oven, heat the oil and add the yellow onion and green pepper and
saute until tender
Add the celery, green onions, and tomatoes and cook 5 minutes
Add the ham and tomato paste, and saute until it begins to brown
Add the parsley, garlic, bay leaves, salt, pepper, Worchestershire sauce,
reserved tomato joice, and 2 cups chicken stock. Simmer for 1 hour
Cut the sausage into bite size pieces and brown in a separate pan. Get rid
of the grease
Add the cooked sausage, into the dutch oven.
Deglaze the sausage pan with 1 1/4 C chicken stock and add this, plus the rice,
chicken, and Tabasco to the dutch oven
Simmer for about 20 minutes, until the rice is tender. Add water if needed
to allow the rice to cook