Chicken and Seafood Jambalaya

Seasoning Mix:

2 whole bay leaves

1 ½ t. salt

1 ½ t. ground red pepper

1 ½ t. oregano

1 ¼ t. white pepper

1 t. black pepper

¾ t. thyme leaves

2 ½ T. vegetable oil

2/3 c. chopped smoked ham (preferably Cure 81)

½ c. chopped smoked sausage

1 ½ c. chopped onions

1 c. chopped celery

¾ c. chopped green pepper

½ c. chicken cut into bite size pieces

1 ½ t. minced garlic

1 can petite diced tomatoes

¾ c. tomato sauce

2 c. chicken broth

2 c. uncooked rice (converted)

1 ½ dozen peeled medium shrimp, about a ½ pound

Combine seasoning mix in a small bowl and set aside. In a 4-quart saucepan, heat the oil over medium heat. Add the ham and sausage and saute until crisp, about 5-8 minutes, stirring frequently. Add the onions, celery and bell peppers, saute until tender but still firm, about 5 minutes, stirring occasionally and scraping pan bottom well. Add the chicken. Raise heat to high and cook 1 minute, stirring constantly. Reduce heat to medium. Add the seasoning mix and minced garlic, cook about 3 minutes, stirring constantly and scraping pan bottom as needed. Add the tomatoes and cook until chicken is tender, about 5-8 minutes, stirring frequently. Add the tomato sauce, cook 7 minutes, stirring fairly often. Stir in the sock and bring to a boil. Add the rice and shrimp and remove from heat. Transfer to an ungreased baking pan. Cover pan and bake at 350 until rice is tender, about 50 minutes.