Ingredients
6 celery ribs, chopped3 medium green peppers, chopped3 medium onions, chopped3/4 cup butter, cubed10 quarts chicken broth7 cans (14-1/2 ounces each) diced tomatoes, undrained3 bay leaves2 tablespoons minced fresh parsley1 tablespoon pepper2 to 3 tablespoons garlic powder2 teaspoons salt2 cups uncooked long grain rice10 cups cubed cooked chicken6 cups cubed fully cooked ham1 package (16 ounces) frozen chopped okra2 pounds cooked small shrimp, peeled and deveined, optional
Preparation
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 if desired. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves.
