| 1 1/2 | ts | Fresh Thyme;, (chopped) |
| 1 1/2 | ts | Fresh Basil;, (chopped) |
| 1 1/2 | ts | Fresh Oregano;, (chopped) |
| 3 | | Whole Bay Leaves |
| 1/4 | ts | White Pepper |
| 1/4 | ts | Cayenne Pepper; (we add 1 tsp dried smoked Habs) |
| 2 | oz | Butter |
| 2 | oz | Flour |
| 1 | c | Rice |
| 2 | c | Chicken Stock |
| 8 | oz | Chicken;, (diced) |
| 8 | oz | Smoke Sausage;, (sliced) |
| 8 | oz | Onions;, (diced) |
| 4 | oz | Green Pepper;, (diced) |
| 4 | oz | Celery;, (diced) |
| 2 | oz | Green Onions; tops, (chopped) |
| 6 | oz | Creole Tomato Sauce |
| | CREOLE TOMATO SAUCE |
| 5 | lb | Ripe Creole Tomatoes |
| 12 | oz | French Shallots;, (diced) |
| 6 | md | Clove Garlic;, (diced) |
| 1 1/2 | ts | Fresh Thyme;, (chopped) |
| 1 1/2 | ts | Fresh Oregano;, (chopped) |
| 4 | ts | Fresh Basil;, (chopped) |
| 1/8 | ts | White Pepper |
| 2 | oz | Olive Oil |
| 2 | oz | Red Wine |
| 1 | ts | Sugar |
