Jambalaya

• 2 lb. peeled shrimp
• 1 lb. garlic link sausage (Meyers, Elgin)
• 1 c. chopped onions
• 1/2 c. bell peppers, chopped
• 1/2 c. celery, chopped
• 1/4 c. green onions, chopped
• 1 Tbsp. Worcestershire sauce
• 2 tsp. salt
• 2 c. rice
• 1 pkg. onion soup mix
• 1 can tomatoes and green chilies (Ro-Tel)
• 1 1/2 sticks oleo
• 1/4 c. parsley
• 1 can cream of mushroom soup

1. Saute onions, butter, bell peppers, celery and green onions until wilted.
2. Add meats, soups, salt and Worcestershire sauce. Heat to a slight boil.
3. Add tomatoes and chilies, parsley and rice.
4. Pour into oblong 9 x 11-inch pan.
5. Bake, tightly covered, at 350u0b0 for 1 1/2 hours.
6. Stir after 30 minutes.

peeled shrimp, garlic, onions, bell peppers, celery, green onions, worcestershire sauce, salt, rice, onion soup mix, tomatoes, oleo, parsley, cream of mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=909955 (may not work)