Shrimp Jambalaya - cooking recipe

Ingredients

2 lb. shrimp, cooked
2 cloves garlic
1 c. chopped onion
1 c. chopped green pepper
1 c. chopped mushrooms
1 can sliced water chestnuts
2 c. stewed tomatoes
6 c. beef stock or bouillon
1 1/2 c. raw rice
celery leaves
1 tsp. thyme
oil

Preparation

Cook garlic, onion, pepper and mushrooms in a small amount of oil.
Add tomatoes and bouillon; simmer 10 minutes.
Add water chestnuts.
Twenty to 30 minutes before serving, add rice, celery leaves and thyme.
Add shrimp at the end so they won't shrink up too much.