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| 1 Tasse | Onion chopped |
| 1 Tasse | green pepper chopped |
| 1 Tasse | celery chopped |
| 1 Teelöffel | garlic minced |
| 1/2 Tasse | green onion chopped |
| 1 | Jalapeno pepper, ; seeded and chopped |
| 1 Tasse | Andouille sausage, ; sliced and sauteed |
| 1/3 Tasse | Pickled pork, ; boiled with seafood boil |
| 1/3 Tasse | Tasso ham, ; diced and sauteed |
| 1 Tasse | Skinless chicken, ; sauteed and diced |
| 1 | Bayleaf |
| | Poultry Magic |
| 1 Teelöffel | Paul Prudhomme's Seafood Magic |
| 1 Prise | black pepper freshly ground |
| 1 Prise | white pepper |
| 1 Esslöffel | sauce hot |
| | chicken stock |
| 1 Tasse | Raw shrimp |
| 4 Tasse | rice cooked |
| 1 Esslöffel | parsley chopped |
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Put the vegetables in a 4 quart saucepan and cook them over low heat for 10 to 15 minutes. Add Andouille, Tasso, pickled pork, chicken, and spices. Add enough chicken stock to cover and simmer until the mixture becomes thick, about 15 minutes. Add shrimp and rice, mix in parsley, cook two more minutes and serve.
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