Jambalaya

1 cup chopped onion (it equals one large onion)
1 cup chopped celery (equals 3 stalks)
1 cup chopped green pepper (1 medium to large pepper)
2 large garlic cloves, minced
2 tablespoons butter or margarine
2 cups cubed fully cooked chicken breasts ( equals about 3 boneless breasts)
1 can (14 oz) stewed tomatoes with liquid
1 can (10 oz) Rotel tomatoes & peppers (diced)
1 can [10-12 oz] condensed beef broth
1 cup uncooked long grain white rice
1 cup water
1 Tablespoon of Worcestershire Sauce
1 teaspoon sugar
1/4 teaspoon ground thyme
1/2 teaspoon Cajun seasoning
1/2 teaspoon chilli powder
1/4 teaspoon pepper
1/8 to 1/4 teaspoon ground red cayenne pepper (depends on how spicy you want it)
1 1/2 teaspoon salt
1 teaspoon dried parsley
12 oz fresh or frozen uncooked shrimp, peeled and deveined–or, I sometimes use cooked shrimp and remove the tail, etc.

In a Dutch oven ( a 4 to 5-quart pan with lid ), sauté onion, celery, green pepper and garlic in butter until tender. Add next fourteen ingredients, bring to a boil. Reduce heat, cover and simmer until rice is tender about 25 minutes. Add shrimp and parsley, simmer, uncovered, until shrimp are cooked, 7-10 minutes. Yield: 8 servings. Good served with your favourite salad and crackers.