Sausage Jambalaya

• 1/2 c. chopped onion
• 1/2 c. coarsely chopped green pepper
• 1 clove garlic, minced
• 2 Tbsp. butter or margarine, melted
• 2 Tbsp. flour
• 2 1/2 c. water
• 1/2 c. dry white wine
• 2 Tbsp. chopped fresh parsley
• 1 bay leaf, crushed
• 1/2 tsp. dry whole thyme
• 1/2 tsp. red pepper
• 1 1/4 tsp. salt
• pepper to taste
• 5 c. peeled, diced tomatoes
• 2 c. uncooked regular rice
• 1 lb. Polish sausage, cut into 1/4-inch slices
• 4 whole chicken breasts, boned, skinned and cut into bite size pieces
• 1/2 lb. fresh shrimp, peeled and deveined

1. Saute onion, green pepper and garlic in butter in a large Dutch oven until tender.
2. Add flour, stirring until smooth. Gradually add water and wine, stirring until blended.
3. Add remaining ingredients except shrimp.
4. Bring to a boil, stirring occasionally.
5. Cover and simmer 25 minutes, stirring occasionally. Add shrimp and simmer 5 minutes or until shrimp are pink.

onion, green pepper, clove garlic, butter, flour, water, white wine, parsley, bay leaf, thyme, red pepper, salt, pepper, tomatoes, regular rice, sausage, chicken breasts, fresh shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725918 (may not work)