Jambalaya Stir-Fry on Cajun Rice

Makes 4 servings

1	cup uncooked converted rice
1	can (16 ounces) diced tomatoes, undrained
1/2	cup finely chopped celery
2	teaspoons chicken bouillon granules
1	bay leaf
1/2	pound andouille sausage, cut into 1/4-inch rounds*
1-1/2	cups chopped onions
1	cup chopped green bell pepper
1/2	pound raw large shrimp, peeled and deveined
1/2	pound boneless chicken breasts, cut into 1-inch pieces
3/4	teaspoon dried thyme leaves
1/4	cup chopped fresh parsley
1	teaspoon salt
1/2	teaspoon ground red pepper
1/2	teaspoon paprika
	Hot pepper sauce

*If andouille sausage is unavailable, use kielbasa sausage.

Bring 1-3/4 cups water to a boil in medium saucepan. Add rice, tomatoes and their liquid, celery, bouillon granules and bay leaf. Return to a boil; reduce heat, cover tightly and simmer 20 minutes or until all liquid is absorbed. Remove and discard bay leaf.
Meanwhile, heat large skillet over medium-high heat 1 minute. Add sausage, onions and bell pepper; cook and stir 10 minutes.
Increase heat to high; add shrimp, chicken and thyme. Cook and stir 5 minutes. Add parsley, salt, ground red pepper and paprika. Stir to blend thoroughly.
Place rice on platter. Spoon shrimp mixture over rice and serve with pepper sauce.

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