Shrimp Jambalaya a la Louisiana

• 1 tbsp (15 ml) fat
• 1 tbsp (15 ml) flour
• 1/2 cup (125 ml) onion, chopped
• 1 clove garlic, minced
• 2 tbsp (30 ml) parsley, chopped
• 1/2 cup (125 ml) chedder cheese, grated
• 1 14-1/2 oz (406 grm). can diced stewed tomatoes
• 1/2 cup (125 ml) water
• 1/3 cup (80 ml) green pepper, chopped
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) pepper
• 1/4 tsp (1 ml) tabasco sauce
• 1/4 tsp (1 ml) thyme
• 2 tbsp (30 ml) Worcestershire sauce
• 3 cups (700 ml) cooked rice
• 2 cups (475 ml) cooked peeled shrimp (frozen, small to medium size work great)
• 1 cup (225 ml) chedder cheese, grated
• parsley for garnish

1. In a large skillet, make a roux of fat and flour.
2. Add onion and cook in roux until withered.
3. Add garlic, parsley, 1/2 cup (125 ml) grated cheese, tomatoes, water, green pepper, salt, pepper, tabasco, thyme and Worcestershire sauce.
4. Let these ingredients come to boil for 5 minutes.
5. Add cooked rice and shrimp.
6. Stir slowly for 10 minutes over low heat.
7. Pour into buttered casserole dish.
8. Sprinkle 1 cup (225 ml) grated cheese over top.
9. Add chopped parsley for garnish.
10. Place in 350 degree (175 C.) oven for 15 minutes.
11. If frozen or prepared ahead, heating takes longer.

flour, onion, clove garlic, parsley, chedder cheese, tomatoes, water, green pepper, salt, pepper, tabasco sauce, thyme, worcestershire sauce, rice, shrimp, chedder cheese, parsley

Taken from online-cookbook.com/goto/cook/rpage/0009E4 (may not work)