Ingredients
- # 1/2 teaspoon mustard seed
- # 1/2 teaspoon coriander seeds
- # 1/2 teaspoon whole peppercorns
- # 1/2 teaspoon dill seed
- # 1/2 teaspoon whole allspice
- # 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- # 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
- # 1/2 pound boneless pork, cut into 1-inch cubes
- # 1 medium onion, chopped
- # 1 large green pepper, chopped
- # 1 celery rib, chopped
- # 2 tablespoons butter
- # 1 tablespoon canola oil
- # 2 garlic cloves, minced
- # 1 pound smoked kielbasa or Polish sausage, cut into 1-inch slices
- # 1 cup diced fully cooked ham
- # 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
- # 1 to 2 cups water, divided
- # 1/2 cup tomato puree
- # 2 tablespoons minced fresh parsley
- # 2 teaspoons salt
- # 3/4 teaspoon pepper
- # 1/2 teaspoon dried thyme
- # 1/2 teaspoon cayenne pepper
- # 1/2 teaspoon chili powder
- # 1/8 teaspoon apple pie spice
- # 2 bay leaves
- # 1/2 pound uncooked small shrimp, peeled and deveined
- # Hot cooked rice
Preparation
Step 1
Directions
* Place the first five ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Set aside.
* In a stockpot, saute the chicken, pork, onion, green pepper and celery in butter and oil until meat is browned. Add garlic; cook 1 minute longer. Stir in the sausage, ham, tomatoes, 1 cup water, tomato puree, parsley, salt, pepper, thyme, cayenne, chili powder, apple pie spice, bay leaves and spice bag.
* Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. During the last 3 minutes, add shrimp and remaining water if necessary. Discard bay leaves and spice bag. Serve with rice. Yield: 16 servings.
Nutrition Facts: 1 serving (1 cup) equals 271 calories, 15 g fat (5 g saturated fat), 107 mg cholesterol, 838 mg sodium, 5 g carbohydrate, 1 g fiber, 28 g protein.