|1 green pepper, chopped||2 onions, chopped|
|4 ribs celery, chopped (about 2 cups?)||1 14-oz. can diced tomatoes|
|1 lb. kielbasa, sliced||2 heaping Tbs. minced garlic|
|2 cans low salt chicken broth||1 cup water|
|6 Tbs. Worcestershire sauce||3 tsps. Tabasco sauce|
|3 cups uncooked Basmati rice||12 to 16 oz. shrimps, peeled and cooked|
|olive oil for sauteing||chopped scallions as garnish|
Brown kielbasa, drain and set aside.
Saute onions and garlic in olive oil, add celery and cook until wilted.
Add tomatoes, green pepper, liquids, spices, and sausage, and bring to a boil.
Add rice, return to boil.
Reduce heat, cover and simmer until rice is tender and liquids have been absorbed, about 20-25 minutes.
Just before serving, add shrimp and heat through.
Garnish with chopped scallions.