Ingredients:
1 Tablespoon Canola oil
1/2 pound Kielbasa sausage – cut into 1/4″ thick semi-circles
1/2 pound Andouille sausage – cut into 1/4″ thick semi-circles
1/2 pound sliced ham – cut into 3/4″ strips
1 pound chicken breast – cut into 3/4″ chunks
1 Tablespoon paprika
1/2 Tablespoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon cayenne
1 1/2 teaspoon Creole seasoning
1/2 teaspoon garlic powder
1 1/2 cans Rotel (Original diced tomatoes with green chilis) – use half of the solids and most of the liquid from the half can
1 1/4 cups beef broth
2 teaspoons Crystal hot sauce
2 teaspoons Worcestershire
1 1/2 cups rice (long grain white)

Directions:
Preheat oven to 350 degrees
Heat oil in small Dutch oven over medium heat – 1 o’clock on the dial
Add sausage and ham and cook until the meat starts to brown, stir frequently, about 10 minutes
Add chicken, cook until outside of chicken turns white, stir almost constantly, about 3 minutes
Sprinkle spices over top of meat, stir them in and cook for one minute
Stir in Rotel and beef broth
Stir in the rice
Increase heat to 2 o’clock on the dial and bring to a boil
Cover and place in oven
Bake for 50 minutes
Remove from oven, stir and serve