Jambalaya

I've been meaning to make this recipe for a few weeks but only finally made it tonight and it's definitely a hit!!  I changed the original recipe to make this one and it's SOOOO good!!

1 Tbsp. olive oil
1 large onion, chopped
2 medium cloves garlic, chopped
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 Tbsp. fresh Italian parsley, minced (or 3 tsp. dried parsley)
1 lb. fresh chorizo sausage, cut into small chunks
5 oz. boneless, skinless chicken breast, diced
1 large bay leaf
1 can (28 oz) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
3/4 cup uncooked rice
1 lb. medium shrimp, peeled, deveined and chopped into bite sized pieces

1.  Add oil to large nonstick skillet.  Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent.  Add parsley, sausage, chicken and bay leaf.  Cook, stirring often, 5-6 minutes.

2.  Add tomatoes (with juice), tomato sauce and 1 3/4 cup cold water.  Gently simmer, uncovered, stirring occasionally, about 5 minutes.

3.  Pour rice into pan and stir well.  Bring mixture to a boil.  Lower heat and simmer, covered, about 20 minutes or until rice is cooked and absorbs much of the liquid.  Stir in shrimp and cook 5 minutes more.  Remove bay leaf and season with salt and pepper.