Jambalaya

Ingredients

• cooking oil
• 1/2 lb kielbasa
• 1 cup chopped onion
• 1 cup chopped bell pepper
• 1 cup chopped green onion
• 2 cloves garlic, minced
• 1 (16 ounce) can whole tomatoes, drained,reserving liquid
• 1 1/2 cups chicken stock, college inn
• 1 teaspoon thyme
• 1/4 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 cup converted rice
• 1 1/2 tablespoons Worcestershire sauce
• 2 lbs peeled shrimp
• 1/2 lb boneless cooked chicken, cubed

Directions

1. 1

   In a large pot, Dutch Oven, saute Kelbassa until lightly browned.

2. 2

   Remove from pot.

3. 3

   Saute onions, bell peppers, celery, green onions and garlic in meat drippings until tender.

4. 4

   Add tomatoes, thyme, pepper and salt.

5. 5

   Cook 5 minutes.

6. 6

   Stir in rice.

7. 7

   Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups.

8. 8

   Bring to a boil, reduce to simmer, add raw shrimp, chicken and kelbassa and cook uncovered stirring occasionally for about 30 minutes until rice and shrimp are done.