Instructions: 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.

Yield: 6 servings

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