Chicken & Shrimp Jambalaya - cooking recipe

Ingredients

1/4 cup butter
1 cup celery, sliced
1 cup green bell pepper, chopped
1 cup onion, chopped
1 teaspoon finely chopped fresh garlic
2 1/2 cups water
2 cups cubed cooked chicken
1 cup uncooked long grain rice
1 (28 ounce) can diced tomatoes
1 lb cooked smoked link sausage, cut into 1/4-inch slices
1 tablespoon chicken bouillon granule
1 teaspoon paprika
1/4 teaspoon ground red pepper
1/4 teaspoon dried thyme leaves
1 bay leaf
1 lb fresh medium raw shrimp, peeled and deveined or 1 lb frozen medium raw shrimp, thawed, peeled, deveined

Preparation

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).