1 (28 oz.) can whole, peeled tomatoes
Water
1 lb. hot Italian sausage links, cut into 1 inch pieces
1 lb. skinless chicken breasts, boned and cut into 1 inch squares
1 lg. onion, chopped
1 red bell pepper, cored, seeded, and chopped
1 green bell pepper, cored, seeded, and chopped
3 ribs celery, sliced
1 clove garlic, minced
1 1/2 c. uncooked long grain white rice
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
1 (10 oz.) pkg. frozen peas, thawed
6 lg. shrimp (6 to 8 oz.), shelled and deveined

Drain liquid from tomatoes into 4 cup glass measure. Add enough water to equal 3 cups. In 5 quart saucepot, cook sausage over medium high heat 8 to 10 minutes, stirring often, until browned. With slotted spoon, remove sausage to paper towel to drain. Add chicken pieces to saucepot and cook over medium high heat, turning occasionally, 5 to 7 minutes until browned. Remove to paper towel-lined plate.

Remove and discard all but 1 tablespoon of the drippings from saucepot. Add onion, red and green bell peppers, celery, and garlic to pot. Cook over medium heat, stirring often, 5 minutes or until vegetables are crisp-tender.

Stir in tomatoes, breaking them up with a spoon, reserved tomato liquid, rice, bay leaf, salt, and pepper. Bring mixture to boil. Return sausage and chicken to saucepot. Reduce heat to low; cover and simmer 20 minutes or until rice is tender. Stir in peas, then press shrimp into mixture. Cover and cook 5 minutes or until shrimp turn pink and chicken is tender. Remove bay leaf before serving. 6 to 8 servings.