1/4 c. butter
1 c. celery, sliced
1 c. green bell pepper, chopped
1 c. onion, chopped
1 tsp. finely chopped fresh garlic
2 1/2 c. chicken stock
2 c. cubed cooked chicken
1 c. uncooked long grain rice
1 can diced tomatoes
1 lb. cooked smoked sausage links, cut into 1/4-inch slices
1 tsp. paprika
1/2 tsp. ground red pepper
1/4 tsp. dried thyme leaves
1 bay leaf
1 lb. raw frozen shrimp, thawed, peeled and deveined
Hot pepper sauce
Cooked rice
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). 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).
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).
Serve in a bowl over rice with hot pepper sauce. Makes 12 servings.
