Shrimp Jambalaya

1 lb bag frozen peeled shrimp
1 lb bag link Polish Kielbasa Sausage
1/2 lb Long Grain White Rice
2 cans stewed or diced tomatoes with mild green chillies
1/4 cup cut up celery
1/4 cup chopped onions
1/4 cup chopped bell pepper
Salt and Pepper to taste
Dash Curry Powder

Defrost the frozen shrimp a while. As usual sautee the onion, celery and bell pepper in butter to limp. Drain out the liquid from the canned tomatoes to measure to add back for the rice. Chop the sausage in thin round slices, the thinner the more it goes around. Prepare the rice as directed on the package usually 2 parts liquid to one part rice. Use the tomato liquid and add in any extra water to meet the rice directions. In a large kettle add the rice, liquid, trinity, (chopped o-b-c) and thinly sliced sausage. Dash in the Curry Powder, salt, and pepper to taste. Let cook per rice directions. About 8 minutes before the rice is done fold in the defrosted shrimp. Cook to done place in a fancy decorated platter and serve with bread and wine.