Chorizo Sausage Jambalaya

1 1/2 c. cooked chorizo sausage
2 celery stalks, diced
1/2 large onion, diced
1 pepper, diced
4 – 5 large mushrooms, sliced (or one can sliced mushrooms, drained)
1 28 ounce can diced tomatoes
2 c. cooked rice
1 – 2 T. Old Bay seasoning

Fresh ground pepper

Brown onion, celery and pepper in a large pan over medium heat. Add mushrooms and cook for a few minutes until all vegetables have softened. Add the rest of the ingredients and simmer for 10 – 15 minutes. This was ready in about 35 minutes. The sausage was leftovers from a prior meal and rice had been cooked in advance.