Photo Credit
Brent Hofacker/shutterstock
The Editors
Yield
8.
Category
Course
Preparation Method
Credit
Marilou Robinson, Portland, Oregon
Sources
Ingredients
4 slices bacon, halved, for garnish
6 spicy sausage links, cut into 1-inch slices
2 chicken breast halves, boned, skinned, and cut into 1/2-inch pieces
3 teaspoons Cajun seasoning, divided
1 cup cubed, cooked ham (1/2-inch cubes)
1 medium onion, peeled and diced
1 large red or green bell pepper, seeded and diced
4 stalks celery, diced
1/2 cup long-grain rice
1 can (14.5 ounces) chicken broth
1 can (14-1/2 ounces) tomato sauce or seasoned, diced tomatoes for soup and stew
3 to 4 cups tomato juice
6 to 8 drops hot sauce, to taste
8 ounces small raw shrimp, shelled, deveined
salt and pepper, to taste
fresh basil sprigs, for garnish
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