1/2  pound boneless skinless chicken breasts, cut into 1-inch pieces
     1  large onion, chopped
3/4  cup chopped green pepper
     1  celery rib, chopped
     2  jalapeno peppers, seeded and finely chipped (use rubber gloves when cutting)
     1  tablespoon olive oil
     2  cans (14-1/2 oz each) diced tomatoes, undrained
     1  teaspoon dried thyme
1/2  teaspoon salt
1/4  teaspoon pepper
1/8  to 1/4 teaspoon cayenne pepper
     1  pound uncooked shrimp, peeled and deveined
     2  cups cooked long grain rice

In a large Dutch oven or saucepan, saute the chicken, onion, green pepper, celery, jalapenos and garlic in oil until chicken is no longer pink.  Add the tomatoes, water, thyme, salt, pepper and cayenne; bring to a boil.  Reduce heat; cover and simmer for 15 minutes.  Add shrimp; simmer 6-8 minutes longer or until shrimp turn pink.  Stir in rice.