6	ribs	celery, chopped
3	medium	green peppers, chopped
3	medium	onions, chopped
¾	cup	butter or margarine
10	qts.	chicken broth
101½	oz.	canned diced tomatoes, undrained
3		bay leaves
2	tbsp.	minced fresh parsley
1	tbsp.	pepper
2 - 3	tbsp.	garlic powder
2	tsp.	salt
2	cups	uncooked long grain rice
10	cups	cubed cooked chicken
6	cups	cubed cooked ham
16	oz.	frozen chopped okra
2	lbs.	cooked small shrimp, peeled and deveined

In a large kettle or kettles, sauté celery, green peppers and onions in butter until tender. Add the next 7 ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Stir in chicken, ham, okra and shrimp. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves.

Serves 48