Chicken Gumbo

1 pound Italian sausage links, sliced

1 pound skinless, boneless chicken breast halves - cubed

3 tablespoons vegetable oil

1 medium sweet red pepper, chopped

1 medium onion, chopped

3 celery ribs, chopped

1 teaspoon dried thyme

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

3 (14.5 ounce) cans chicken broth

2/3 cup uncooked brown rice

1 (14.5 ounce) can diced tomatoes, undrained

1 pound uncooked medium shrimp, peeled and deveined Optional

1. In a Dutch oven, brown sausage and chicken in oil. Remove with a slotted spoon and keep warm. In the drippings, saute red pepper, onion and celery until tender. Stir in the seasonings; cook for 5 minutes. Stir in the broth, rice and sausage mixture; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
2. Stir in tomatoes, shrimp; cook for 10 minutes or until shrimp turn pink, stirring occasionally.