4 onions, chopped
4 ribs celery, chopped
4 green peppers, chopped
4 cloves garlic, minced
1/2 lb. chorizo or pepperoni, cut lengthwise into 1/4 and then sliced thinly
1/4 c. oil
2 (16 oz.) cans tomato
1 1/2 tsp. thyme
2 tsp. oregano
1 tsp. cayenne pepper
Salt and pepper
Chicken stock or broth

Heat oil in large fry pan over medium heat. Add onions, celery and garlic. Cook until soft. Add green peppers and sausage. Cook until very soft - about 10 minutes. Drain tomatoes. Reserve liquid. Add tomatoes, breaking them up with spoon.

Add herbs, cayenne, 1/2 teaspoon salt and 2 teaspoons pepper. Add enough stock to reserved tomato liquid to make 5 cups. Add with rice to pan. Cover and simmer until rice is almost done - 15 to 18 minutes. Peel and devein shrimp. Add shrimp and cook until pink - 3 to 5 minutes. Serves 8.