1/4 c. butter
1 c. celery, chopped
1 c. chopped green pepper
1 med. onion, chopped
1 c. uncooked rice
2 1/2 c. water
28 oz. can tomatoes
1 tsp. fresh garlic, minced
1 lb. cooked, smoked sausage, cut 1/2 inch thick
1 tbsp. instant chicken bouillon
1 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. pepper
1/4 tsp. dried thyme
1 bay leaf
1 lb. fresh or frozen shrimp, shelled and deveined

In pot mix melted butter, celery, pepper, onion and garlic. Cook on medium 6 to 8 minutes. Add remaining ingredients except the shrimp and cook on medium high heat 5 to 8 minutes. Cover and reduce heat to low and continue cooking until rice is tender, about 20 to 25 minutes. Add shrimp and continue cooking until shrimp turns pink. Serve with hot sauce, if desired.