Gumbo Jambalya

• 1 (16 oz.) pkg. vegetable gumbo mix
• 1 (14 1/2 oz.) can stewed tomatoes
• 1/2 lb. country-style link sausage, thinly sliced
• 2 oz. pepperoni, thinly sliced and casing removed
• 1 c. chopped green pepper
• 1 c. chopped onion
• 1/2 lb. medium shrimp, cleaned and reserved
• 2 chicken bouillon cubes, dissolved in 2 1/2 c. water
• 1 Tbsp. Worcestershire sauce
• 1 tsp. salt
• 1/2 tsp. red pepper
• 1/2 tsp. pepper
• 1/8 tsp. garlic powder
• 1/2 c. uncooked long-grain rice

1. Evenly combine all ingredients, except shrimp, in a 4-quart deep pan.
2. Cover with lid.
3. Bring mixture to a boil.
4. Reduce heat and simmer for 20 minutes, stirring often, until rice absorbs liquid.
5. During last 3 minutes of cooking, add shrimp.
6. Cook until shrimp turns pink.

vegetable gumbo mix, tomatoes, countrystyle link sausage, pepperoni, green pepper, onion, shrimp, chicken bouillon cubes, worcestershire sauce, salt, red pepper, pepper, garlic powder, longgrain rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=350477 (may not work)