Heat saute pot over medium heat. Add bacon and fry for about five minutes; add bacon fat.
Mix in the diced chicken, chopped onion, garlic and sweet pepper.
Add the shrimp, Cajun spice, sliced chicken frankfurter, ham and the crayfish and mix well. Allow the mixture to brown lightly.
Mix in the rice, pour in the chicken stock, mix well and bring to a boil.
Lower the flame, cover and allow to steam for 30 minutes or until the rice grains are tender.
Cajun spice : A mixture of salt, pepper, garlic powder, dried basil and dried oregano. Mix together for even distribution and use as directed.
Chicken Stock : Boil 1 packet Grace Cock Soup Mix with 4 cups water. Strain and use as desired.
Recipe was prepared and presented by Fitzgerald Malcolm, Executive Chef, Four Seasons Hotel, Kingston, Jamaica.