Jambalaya

• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
• 2 cloves garlic, pressed
• 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
• 16 ounces sliced kielbasa
• 1 cup uncooked converted rice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1 chicken bouillon cube
• 2 cups water
• 8 ounces frozen shrimp, thawed
• 1/2 cup frozen peas, thawed

1. Mix celery and onion.
2. Press garlic into mixture.
3. Add tomatoes, sausage, rice and seasoning; stir.
4. Put into a 9 x 13 baking pan.
5. Dissolve boullion cube in water and pour over rice mixture.
6. Cover with foil.
7. Bake at 400, for 55-60 minutes.
8. Until the liquid has been absorbed.
9. Stir in shrimp and peas.
10. Let stand 10 minutes until shrimp and peas have been warmed through.

celery, onion, garlic, italianstyle diced tomatoes, kielbasa, rice, oregano, paprika, thyme, salt, chicken, water, frozen shrimp, frozen peas

Taken from www.food.com/recipe/jambalaya-42412 (may not work)