Jambalaya 8

In a large pot, Dutch Oven, saute Kelbassa until lightly browned. Remove from pot. Saute onions, bell peppers, celery, green onions and garlic in meat drippings until tender. Add tomatoes, thyme, pepper and salt. Cook 5 minutes. Stir in rice. Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups. Bring to a boil, reduce to simmer, add raw shrimp, chicken and kelbassa and cook uncovered stirring occasionally for about 30 minutes until rice and shrimp are done.