1 cup chopped onion (it equals one large onion) 1 cup chopped celery (equals 3 stalks) 1 cup chopped green pepper (1 medium to large pepper) 2 large garlic cloves, minced 2 tablespoons butter or margarine 2 cups cubed fully cooked chicken breasts ( equals about 3 boneless breasts) 1 can (14 oz) stewed tomatoes with liquid 1 can (10 oz) Rotel tomatoes & peppers (diced) 1 can [10-12 oz] condensed beef broth 1 cup uncooked long grain white rice 1 cup water 1 Tablespoon of Worcestershire Sauce 1 teaspoon sugar 1/4 teaspoon ground thyme 1/2 teaspoon cajun seasoning 1/2 teaspoon chili powder 1/4 teaspoon pepper 1/8 to 1/4 teaspoon ground red cayenne pepper (depends on how spicy you want it) 1 1/2 teaspoon salt 1 teaspoon dried parsley 12 oz fresh or frozen uncooked shrimp, peeled and deveined--or, I sometimes use cooked shrimp and remove the tail, etc.
In a Dutch oven ( a 4 to 5 quart pan with lid ), sauté onion, celery, green pepper and garlic in butter until tender. Add next fourteen ingredients, bring to a boil. Reduce heat, cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley, simmer, uncovered, until shrimp are cooked, 7-10 minutes. Yield: 8 servings. Good served with your favorite salad and crackers. Jay