Jambalaya

• 1/4 c. cooking oil
• 1/2 lb. smoked sausage, sliced
• 1 c. chopped onion
• 1 c. chopped bell pepper
• 1 c. chopped celery
• 1 c. chopped green onions
• 2 cloves garlic, minced
• 1 (16 oz.) can tomatoes, drained (reserving liquid)
• 1 1/2 c. stock or water
• 1 tsp. thyme
• 1/4 tsp. cayenne pepper
• 1/2 tsp. black pepper
• 1 tsp. salt
• 1 c. converted rice
• 1 1/2 Tbsp. Worcestershire
• 2 lb. peeled shrimp
• 1/2 lb. boneless cooked chicken, cubed

1. In Dutch oven, saute sausage until lightly browned.
2. Remove from pot.
3. Saute onion, bell pepper, celery, green onions and garlic in meat drippings until tender.
4. Add tomatoes, thyme, pepper and salt.
5. Cook 5 minutes.
6. Stir in rice.
7. Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups.
8. Bring to boil; reduce to simmer and add raw shrimp, chicken and sausage and cook, uncovered, stirring occasionally, for about 30 minutes until rice and shrimp are done.

cooking oil, sausage, onion, bell pepper, celery, green onions, garlic, tomatoes, stock, thyme, cayenne pepper, black pepper, salt, rice, worcestershire, peeled shrimp, boneless cooked chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=538700 (may not work)