Ingredients
1 pound smoked kielbasa or smoked Polish sausage,. cut into 1/4-inch slices1 pound boneless skinless chicken breasts, cut into 1-inch cubes2 celery ribs, thinly sliced1 large onion, chopped1 medium green pepper, chopped2 garlic cloves, minced1 can (28 ounces) diced tomatoes, undrained2 cups uncooked rice2 cups water1/2 pound fresh or frozen uncooked medium shrimp, peeled and deveined3 tablespoons minced fresh parsley2 tablespoons Worcestershire sauce1 teaspoon salt1/2 teaspoon dried thyme1/4 to 1/2 teaspoon cayenne pepper
Preparation
In a Dutch oven, saute sausage for 1 minute. Add chicken; saute 2 minutes longer. Add the celery, onion, green pepper and garlic; saute for 2 minutes or until vegetables are crisp-tender. Stir in the remaining ingredients. Bring to a boil.
Reduce heat; cover and simmer for 20 minutes or until chicken is no longer pink; stir. Let stand for 5 minutes to absorb any remaining liquid before serving. Fluff with a fork.
