|Broiler fryers||2 , cut up|
|Diced cooked ham||3 Cup (48 tbs)|
|Garlic||2 Clove (10 gm), sliced|
|Onions||3 Large, chopped|
|Frozen deveined shelled raw shrimps||10 Ounce (1 Package)|
|Stewed tomatoes||3 Can (30 oz)|
|Liquid red pepper seasoning||1⁄4 Teaspoon|
|Bay leaf||1 Large|
|Thinly sliced celery||3 Cup (48 tbs)|
|Uncooked rice||2 Cup (32 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Wash chicken pieces; pat dry.
Brown ham lightly in butter or margarine in a heavy roasting pan.
Stir in garlic and onions; saute 5 minutes, or until soft.
Add chicken and shrimps.
Combine the tomatoes, salt, red pepper seasoning and bay leaf in a large bowl; pour over ham and chicken.
Heat to boiling; cover.
Simmer 30 minutes.
Stir in celery and rice, making sure all rice is covered with liquid.
Simmer 30 minutes longer, or until chicken and rice are tender; remove bay leaf.
Stir in parsley.