| 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.