Jambalaya

Ingredients
1/4 cup cooking oil
1 lb. smoked sausage, sliced
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 cup chopped green onion
2 cloves garlic, minced
1-14.5 oz. can tomatoes, drained reserving liquid
1 1/2 cups chicken stock or water
1 teaspoon thyme
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
1 cup converted rice
1 1/2 tablespoon Worcestershire sauce
1 lb. peeled shrimp
1 lb. boneless cooked chicken, shredded

Directions
In a large heavy Dutch oven, sauté sausage in cooking oil until lightly browned. Remove sausage from pot; sauté onions, celery, green peppers, green onion, and garlic until tender. Add tomatoes, thyme, red pepper, black pepper and salt; cook for 5 minutes. Stir in rice. Mix together the stock, Worcestershire sauce and reserved tomato liquid to make 2 1/2 cups. Add mixture to the pot and bring to a boil, reduce to a simmer, add chicken, sausage and raw shrimp; cook uncovered, stirring occasionally for 30 to 45 minutes until rice and shrimp are done.