Chicken & Shrimp Jambalaya

1/4 cup Butter
2 ribs (1 cup ) celery, sliced
1 medium (1 cup) green bell pepper, chopped
1 medium (1 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
2 1/2 cups water
2 cups cubed cooked chicken
1 cup uncooked long grain rice
1 (28-ounce) can diced tomatoes
1 pound cooked smoked sausage links, cut into 1/4-inch slices
1 tablespoon instant chicken boullion granules
1 teaspoon paprika
1/4 teaspoon ground red pepper
1/4 teaspoon dried thyme leaves
1 bay leaf
1 pound (20 to 25) fresh or frozen raw medium shrimp, thawed, peeled, deveined*
Hot pepper sauce

Melt butter in 6-quart saucepan or Dutch oven until sizzling; add celery, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are tender (6 to 8 minutes). Add all remaining ingredients except shrimp and hot pepper sauce. Cook over medium-high heat until mixture comes to a full boil (5 to 6 minutes). Reduce heat to low. Cover; cook until rice is fork tender (20 to 25 minutes). Add shrimp; continue cooking until shrimp turn pink (4 to 5 minutes). Serve with hot pepper sauce. Makes 12 (1-cup) servings