Ingredients:

• 1 boneless skinless chicken breast, cubed
• 3 tablespoons olive oil, divided
• 1/2 pound cubed fully cooked ham
• 1/2  pound smoked kielbasa or Polish sausage, cubed
• 2 medium green peppers, coarsely chopped
• 2 medium onions, coarsely chopped
• 6 garlic cloves, minced
• 2 cans (14-1/2 ounces each) beef broth
• 1 can (28 ounces) crushed tomatoes
• 1-1/2 cups water
• 3/4 cup Dijon mustard
• 1/4 cup minced fresh parsley
• 2 Tablespoons Worcestershire sauce
• 1-1/2 to 2 teaspoons cayenne pepper
• 1/2 teaspoon dried thyme
• 1-1/2 cups uncooked long grain rice
• 1 pound uncooked medium shrimp, peeled and deveined

Directions:

• In a Dutch oven, cook chicken in 1 Tablespoon oil until no longer pink; remove and set aside.
• In the same pan, cook and stir the ham, kielbasa, peppers and onions in remaining oil until onions are tender. Add garlic; cook 1 minute longer.
• Stir in the broth, tomatoes, water, mustard, parsley, Worcestershire, cayenne and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• Add rice and return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender.
• Stir in shrimp and chicken; cook 2-4 minutes longer or until shrimp turn pink.