1 cup diced green bell pepper
1 cup diced celery
2 tbsp. olive (or vegetable) oil
1/2 lb. cooked diced sausage (your favorite flavor)
1/2 lb. cooked diced chicken (canned or frozen will work)
1/2 lb. 150-200 ct. raw shrimp (canned cocktail shrimp will work, but there are usually shells in it)
2 15 oz. cans diced tomatoes, drained (keep the juice)
1 cup parboiled rice
2 cups water/tomato juice from cans
2 tbsp. cajun spice blend (Zataran's, etc.)
Find a pot that'll hold about 4-6 quarts, and is oven-safe; if it's not oven-safe, it's alright. Heat the oil in the pan, then add the diced onions, bell peppers, celery, and seasoning. Stir and satuee them all until the onions are translucent; that's when they look clear. Next, throw in the diced sausage, and stir it up a little. When the sausage is good and hot, add the chicken, tomatoes, and water. Once the water starts to boil, add the shrimp and the rice, and stir it up some more. Once it starts to boil, cover the pot and stick it in a preheated 425 degree oven for about 35-45 minutes. IF your pot isn't made for the oven, get the lid or a sheet of foil, cover the pot, and reduce the heat and cook for about 20-25 minutes. Tell me about it when you're done; mine came out great!