Jambalaya Recipe

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

2 celery ribs, thinly sliced

1 large onion, chopped

1 medium green pepper, chopped

2 garlic cloves, minced

1 can (28 ounces) diced tomatoes, undrained

2 cups uncooked rice

2 cups water

1/2 pound fresh or frozen uncooked medium shrimp, peeled and deveined

3 tablespoons minced fresh parsley

2 tablespoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon dried thyme

1/4 to 1/2 teaspoon cayenne pepper