2 pounds boneless pork cubed

2 pounds boneless chicken deboned

2 pounds smoked sausage

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8 cups uncooked rice

8 onions chopped

8 pods garlic minced

1 each- green, red and yellow bell pepper

4 stems celery chopped

1/2 cup Worcestershire

1 teaspoon accent

1/2 teaspoon sweet basil

1/2 teaspoon thyme

1/2 teaspoon oregano

2 bunches green onions

2 bunches parsley chopped

3 cans beef broth

1 cup oil

1/2 teaspoon oregano

In a black iron pot heat oil, add cut sausage (cut about 1/4 inch thick) and cook until 3/4 done. Remove from pot, leave grease in pot, add pork to pot and cook until 3/4 done, remove pork and set aside. Leave grease in pot. Put cubed chicken into pot and cook until 3/4 done.

 Remove chicken, leave grease. Then add all chopped vegetables except the green onions and parsley. Cook until tender. Add cooked meats back to mixture. Add seasoning and cook about 10 minutes, then taste for seasoning. Add beef broth to mixture, add uncooked rice and mix well. Make sure that the liquids are about 3/4 to 1 inch above the mixture. Bring to a boil, let cook until liquid is below the mixture, then lower fire and cook stirring often so it will not burn.

Huey P. Bourgeois, NEW IBERIA

from the 2008cajun/creole cookbook