BIM, I got this recipe off of my uncle who made it when were on the Isle of Palms in Charleston, SC a few summers ago. You can add in ham, fresh shrimp, or whatever else, but this is the basic recipe.
Chicken broth--2 large cans, 2 small
1 package Eckridge Sausage
1 package Eckridge Kielbasa
3 lbs boneless, skinless chicken
1 green pepper (diced)
2 medium onions (diced)
16 oz mushrooms
5 cloves garlic
24 oz tomatos (crushed, stewed, whatever)
5 TBSP Cajun Seasoning (add more to taste)
4 cups of rice
Cut the chicken into cubes or small chunks, the kielbasa and sausage into small slices, and brown all of it together in a large skillet. Meanwhile add everything else (except the rice) in a large pot. Let the broth and vegetables simmer while the meat browns. After the meat is browned sufficiently, add it to the pot and bring it to a boil. Add the rice and keep the heat on for one minute then remove from heat and cover. After 30 minutes, open the pot and stir it up.
Nice and easy.
<tt>
</tt></pre>