1 tablespoon unsalted butter

1 pound boneless chicken (breast and/or leg and thigh meat), cut into 1 1/2-inch chunks

1/2 pound andouille sausage or chorizo, cut into ¼-inch rounds

1/2 pound smoked ham, cut into 1/2-inch cubes

12 medium shrimp-shelled, deveined and cut into 1-inch pieces

1 medium oniion, chopped

1 medium green bell pepper, chopped

2 medium celery ribs, chopped

5 garlic cloves, finely chopped

1 tablespoon Creole Meat Seasoning

1 can (28 ounces) Italian peeled tomatoes, with their juices

1 cup chicken stock or canned broth

5 imported bay leaves

2 tablespoons Worcestershire sauce

1 tablespoon Louisiana Red Hot Sauce or other hot pepper sauce

1/2 teaspoon paprika, preferably hot

2 teaspoon salt

2 cups converted long-grain rice

2 scallions, thinly sliced

1. Melt the butter in a large flameproof casserole over moderately high heat. Add the chicken and saut , stirring occasionally until slightly browned, about 2 minutes. Add the sausage and ham and cook for 2 rninute longer.

2. Add the onion, bell pepper, celery and garlic and cook, stirring occasionally, for 2 minutes.

3. Stir in the Creole Meat Seasoning and the tomatoes with their juices and cook for 1 minute.

4. Add the chicken stock, bay leaves, Worcestershire sauce, hot sauce, paprika and salt. Bring to a boil, reduce the heat and simmer for 3 minutes.

5. Stir in the rice and shrimp and bring to a boil; reduce the heat to moderately low. Stir in the scallions. Cook, uncovered, stirring occasionally, 10 minutes. Cover and cook another 5 minutes. Remove from the heat and let stand for about 15 minutes, or until the rice is tender.