|Olive oil/Bacon drippings||2 Tablespoon|
|Onion||1 Cup (16 tbs), chopped|
|Green pepper||1 Cup (16 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Boneless skinless raw chicken||1⁄2 Pound, cut into pieces|
|Smoked sausage||1⁄4 Pound, cut into 1/2-inch pieces|
|Regular long grain rice||1⁄2 Cup (8 tbs) (Uncooked)|
|Vegetable juice||1 1⁄2 Cup (24 tbs) (V8)|
|Hot sauce/1 teaspoon hot pepper sauce||2 Tablespoon (Louisiana Style)|
|Dried thyme leaves||1⁄4 Teaspoon, crushed|
|Medium shrimp||1⁄2 Pound, shelled and deveined|
|Chopped parsley||1⁄4 Cup (4 tbs)|
.1. In 3-quart microwave-safe casserole, combine oil, onion, green pepper and garlic. Cover with lid; microwave on high 4 minutes or until vegetables are tender, stirring once during cooking.
2. Stir in chicken, sausage, rice, "V8" juice, hot sauce, thyme and bay leaf. Cover; microwave on high 10 minutes or until bubbling, stirring once during cooking. Stir again.
3. Reduce power to 50%. Cover; microwave 10 minutes or until rice is nearly done. Stir in shrimp and parsley. Cover; microwave at 50% power 5 minutes or until most shrimp are opaque, stirring once during cooking. Let stand, covered, 5 minutes or until all shrimp are opaque. Remove bay leaf.