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Ingredients Jump to Instructions ↓

  1. 6 celery ribs, chopped

  2. 3 medium green peppers, chopped

  3. 3 medium onions, chopped

  4. 3/4 cup butter, cubed

  5. 10 quarts chicken broth

  6. 7 cans (14-1/2 ounces each ) diced tomatoes, undrained

  7. 3 bay leaves

  8. 2 tablespoons minced fresh parsley

  9. 1 tablespoon pepper

  10. 2 to 3 tablespoons garlic powder

  11. 2 teaspoons salt

  12. 2 cups uncooked long grain rice

  13. 10 cups cubed cooked chicken

  14. 6 cups cubed fully cooked ham

  15. 1 package (16 ounces) frozen chopped okra

  16. 2 pounds cooked small shrimp, peeled and deveined, optional

Instructions Jump to Ingredients ↑

  1. In several large stock pots, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Stir in the chicken, ham, okra and shrimp. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves. Yield: 48 servings (1 cup each).

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