Ingredients
1/2 teaspoon mustard seed1/2 teaspoon coriander seeds1/2 teaspoon whole peppercorns1/2 teaspoon dill seed1/2 teaspoon whole allspice2 pounds boneless skinless chicken breasts, cut into 1-inch cubes1 pound boneless skinless chicken thighs, cut into 1-inch cubes1/2 pound boneless pork, cut into 1-inch cubes1 medium onion, chopped1 large green pepper, chopped1 celery rib, chopped2 tablespoons butter1 tablespoon canola oil2 garlic cloves, minced1 pound smoked kielbasa or Polish sausage, cut into 1-inch slices1 cup diced fully cooked ham1 can (14-1/2 ounces) diced tomatoes, undrained1 to 2 cups water, divided1/2 cup tomato puree2 tablespoons minced fresh parsley2 teaspoons salt3/4 teaspoon pepper1/2 teaspoon dried thyme1/2 teaspoon cayenne pepper1/2 teaspoon chili powder1/8 teaspoon apple pie spice2 bay leaves1/2 pound uncooked small shrimp, peeled and deveinedHot cooked rice
Preparation
Place the first five ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Set aside.
In a stockpot, saute the chicken, pork, onion, green pepper and celery in butter and oil until meat is browned. Add garlic; cook 1 minute longer. Stir in the sausage, ham, tomatoes, 1 cup water, tomato puree, parsley, salt, pepper, thyme, cayenne, chili powder, apple pie spice, bay leaves and spice bag.
Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. During the last 3 minutes, add shrimp and, if necessary, the remaining water. Discard bay leaves and spice bag. Serve with rice.
