Cut the chicken breasts into cubes, the sausage into slices. In a saucepan heat vegetable oil, fry chicken breasts and season with salt. Add the sausage and fry. Sprinkle with cayenne pepper. Remove the skin from the onion and cut into cubes, remove the skin from the garlic and cut into small pieces, add to the meat with the bay leaves. Clean the celery and peppers, cut them and add them to the cooking pot. Pour the chicken soup and tomato juice and cook for 10 minutes. Cut the ham into tender strips and add to the stew with the crayfish tails. Stew for a while. Fold in the cooked long grain rice and serve the stew in deep plates.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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