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1
Put ham or bacon in a 4-quart soup kettle and cook over low heat until fat is rendered.
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2
Increase heat to medium and stir until cooked, about 5 minutes.
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3
Remove chicken skin, cut meat off the bones and then cut boneless chicken into bite-size pieces.
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4
Add to kettle or skillet with bacon or ham and toss until color turns pale, about 4 minutes.
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5
Remove bacon or ham and chicken with a slotted spoon and put on paper toweling; set aside.
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6
Add sausage to kettle and brown all over, about 6 to 8 minutes; remove.
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7
Leave 2 tablespoons fat in kettle; pour off and discard remaining fat.
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8
Insert metal blade in food processor.
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9
Mince garlic by adding to machine with motor on.
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10
Add onion and chop very coarsely with half second pulses.
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11
Add green pepper and process with half-second pulses until mixture is chopped to medium consistency.
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12
Add mixture to kettle and stir over low heat until softened, about 10 minutes.
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13
Process tomatoes until pureed; set aside.
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14
Add rice to ingredients in kettle and stir over low heat for 2 minutes.
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15
Then stir in oregano Thyme, file, black pepper, cayenne pepper and cumin.
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16
Add tomatoes and broth.
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17
Stir well and let mixture to boiling.
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18
Reduce heat to low, cover and cook rice mixture 15 to 20 minutes.
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19
Cut sausage into 1/4-inch thick coin like slices.
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20
Mix sausage, ham and chicken pieces into rice.
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21
Cover and cook until rice is tender (rice may not absorb all the liquid) about 20 minutes longer.
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22
Taste and adjust seasoning, adding salt as needed.
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23
Stir shrimp into hot rice mixture, cover pot and let stand for 8 to 10 minutes.
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24
Serve rice with shrimp, meats and liquid.
