Chicken & Shrimp Jambalaya

• 1/4 cup butter
• 1 cup celery, sliced
• 1 cup green bell pepper, chopped
• 1 cup onion, chopped
• 1 teaspoon finely chopped fresh garlic
• 2 1/2 cups water
• 2 cups cubed cooked chicken
• 1 cup uncooked long grain rice
• 1 (28 ounce) can diced tomatoes
• 1 lb cooked smoked link sausage, cut into 1/4-inch slices
• 1 tablespoon chicken bouillon granule
• 1 teaspoon paprika
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon dried thyme leaves
• 1 bay leaf
• 1 lb fresh medium raw shrimp, peeled and deveined or 1 lb frozen medium raw shrimp, thawed, peeled, deveined

1. Melt butter in 6-quart saucepan or Dutch oven until sizzling; add celery, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are tender (6 to 8 minutes).
2. Add all remaining ingredients except shrimp and hot pepper sauce. Cook over medium-high heat until mixture comes to a full boil (5 to 6 minutes).
3. Reduce heat to low. Cover; cook until rice is fork tender (20 to 25 minutes). Add shrimp; continue cooking until shrimp turn pink (4 to 5 minutes).

butter, celery, green bell pepper, onion, fresh garlic, water, chicken, long grain rice, tomatoes, sausage, chicken bouillon granule, paprika, ground red pepper, thyme, bay leaf, shrimp

Taken from www.food.com/recipe/chicken-shrimp-jambalaya-366365 (may not work)