2 onions
2 celery
2 green pepper
2 clove garlic
1/4 lb. pepperoni
2 tbsp. oil
16 oz. can tomato
3/4 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. cayenne pepper
Salt and pepper
Chicken stock
1 1/4 c. raw rice
1 lb. med. shrimp

Chop onions, celery, and peppers; mince garlic. Cut sausage into thin slices and then into quarters. Heat oil in large frying pan over medium heat. Add onions, celery, and garlic; cook until soft, about 10 minutes. Add green peppers and sausage and cook until mixture is very soft, 10 minutes.

Drain tomatoes; reserve liquid. Add tomatoes to pan and bread them up with a spoon. Add herbs, cayenne, 1/2 teaspoon salt, and 1 teaspoon black pepper. Add enough stock to reserved tomato liquid to make 2 1/2 cups; add with rice to pan.

Cover and simmer over low heat until rice is almost done, 15-18 minutes. Peel and devein shrimp; add shrimp to pan and cook until they just turn pink, 3-5 minutes.