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3 bay leaves
4 cups chopped onions, in all
3 cups chopped green bell peppers, in all
1-1/2 cups chopped celery, in all
1 Tablespoon minced fresh garlic
16 ounces kielbasa
2 lbs. stew meat
3 cups chopped tomatoes
8 tablespoons (1 stick) unsalted butter
1 cup seafood stock or chicken stock
2 cups beef stock
1-1/2 cups heavy cream
3-1/2 cups uncooked converted rice
1 cup chicken, cut into 1-inch cubes
Seasoning Mix
2 Tablespoons dried parsley flakes
2-1/2 teaspoons black pepper
2 teaspoons salt
2 teaspoons paprika
2 teaspoons dried sweet basil leaves
2 teaspoons Chef Paul Meat Magic
1-1/2 teaspoons dried thyme leaves
1-1/2 teaspoons white pepper
1-1/2 teaspoons onion powder
1 teaspoon garlic powder
Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 7 tablespoons, plus 1 teaspoon.
Heat a large heavy, ovenproof pot over high heat, about 3 mintues. Add the stew meat and cook, turning once to brown, about 2 mintues. Add the bay leaves, 3 tablespoons of the seasoning mix, 3 cups of the onions, 2 cups of the bell peppers, 1 cup of the celery, the garlic, and beef sausage and stir well. Cover the pot and cook, uncovered occasionally to stir, about 12 minutes. Uncover the pot and cook, stirring and scraping occasionally, until a hard crust forms on the bottom of the pot, about 3 minutes. Add the tomatoes, butter, and the remaining 1 cup each onions and bell peppers and 1/2 cup celery. Stir well, cover, and cook until a crust forms on the pot bottom, about 9 to 10 minutes. Uncover and scrape the bottom of the pot clean. Stir in the pork sausage, seafood and beef stocks, cream, rice, chicken, and the remaining seasoning mix. Cover the pot, place in the oven, and bake for 45 minutes.
Turn off heat and leave the pot in the oven for another 15 minutes. Makes 16 cups.
Serve immediately.
