1 lbs large shrimp
2 tbls butter or margarine
1/2 lbs pork sausage meat
1 large diced onion
1 large diced green pepper
1 clove minced garlic
1-1/2 cups long grain rice
1 15 ounce can diced tomatoes
1 cube chicken bouillon
1/4 teaspoon salt
1/4 teaspoon thyme leaves
1 dash hot-pepper sauce
1 small bay leaf
Shell and de-vein shrimp; rinse with running cold water and pat dry with paper towels.
In 10-inch skillet over medium-high heat, in hot butter, cook shrimp 3 minutes; remove to bowl. In small skillet over medium heat, cook sausage until well browned, stirring occasionally, to break up. Stir in next 3 ingredients; cook, stirring occasionally, until tender. Add rice; cook until rice grains are opaque, stirring frequently.
Drain tomatoes, reserving liquid. Add enough water to tomato liquid to make 2-1/2 cups. To rice mixture in skillet, add tomatoes with their liquid, bouillon, salt, thyme, hot-pepper sauce, and bay leaf. Over high heat, heat to boiling. Reduce heat to low; cover and cook, stirring occasionally, until rice is tender and liquid is absorbed, about 25 minutes. Discard bay leaf.
Stir shrimp into rice mixture; cover and cook until heated through
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