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1
In a large pot add all tomatoes with juices and chicken stock, bring to a boil and squash whole tomatoes.
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2
Once boiling add onions, peppers, celery garlic and all spices and turn heat down to low.
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3
Stir regularly for 10 minutes.
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4
Add chicken and continue to simmer for 10 minutes.
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5
Add sausage and cream and continue to simmer for 15 to 30 minutes.
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6
While stock is simmering begin to cook rice you favorite way so that it is fluffy and not sticky.
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7
My favorite way is to bring water to a boil in a large pot, enough to cover rice by 4 or more inches.
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8
Wash rice in a colander and add to boiling water.
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9
Boil till rice is soft to the bite test adding water to the pot often keeping it above the rice level by an inch or two at all times.
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10
Remember to stir the rice often keeping it from sticking to the pan and clumping.
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11
Once done, pour rice into colander and run under cold water stirring constantly removing excess starch (1 min).
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12
Once water has drained and rice is fairly clean of excess starch add to stock.
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13
Stir mixture together and add seafood.
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14
Stir again cover pot and turn off heat for 10 minutes and serve.
