3/4 lb. hot Italian sausage casings removed
2 onions, chopped
1 garlic clove, minced
1 green bell pepper, chopped
2 (16 oz.) cans tomatoes
2 c. chicken broth
1 tbsp. Worcestershire sauce
1/2 tsp. dried leaf thyme
8 oz. uncooked shrimp, shelled, deveined
1 c. diced cooked chicken or turkey
1/4 tsp. hot pepper sauce

In a large skillet, saute sausage and onions over medium heat until sausage is cooked and crumbly. Drain off excess fat. Add green pepper and garlic; saute 1 minute. Add tomatoes with juice, broth, rice, Worcestershire sauce and thyme. Bring to a boil. Reduce heat and cover; simmer 15 minutes.

Add shrimp, chicken or turkey and hot pepper sauce. Cook 5 minutes longer or until rice is tender and shrimp are pink. Makes 6 servings.