Makes 4 quarts.

Ingredients

• ¾ lb chopped bacon, tasso ham or andoullie sausage
• ¾ lb chicken breast, chopped into bite size pieces
• 1 white onion, diced
• 1 green bell pepper, diced
• 2 ribs celery stalk, diced
• 1 can whole peeled tomato, 28oz, roughly chopped
• 2 cups long grained white rice
• 3 cups ham stock or chicken stock
• 2 tbsp tomato paste, about 2 oz
• 1 tsp cayenne pepper
• 1 tsp white pepper
• 1 tsp ground allspice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp marjoram

Instructions

In a heavy cast iron pot over medium heat, sauté diced bacon until mostly browned and fat has rendered. Combine onion, green pepper and celery with bacon and saute until vegetables are tender and onions are translucent but not browned. Combine remaining ingredients until thoroughly incorporated.

Simmer covered over medium-low heat stirring occasionally until rice is tender, about 45 minutes. Do not let rice char.

Serve with hot sauce.

Cook’s notes

Substitute proteins as preferred with andoullie sausage, tasso ham, shrimp, prawn, turkey or ham or pulled pork.

Substitute boneless, skinless chicken thigh for chicken breast, which may hold up better in longer, hotter braises.

If using tasso ham, reduce coriander, marjoram and thyme by up to a third.