Shrimp Jambalaya

• 1 lb. smoked sausage, sliced
• 1 c. chopped green pepper
• 1 c. chopped onion
• 1 clove garlic, crushed
• 1 Tbsp. all-purpose flour
• 1 (28 oz.) can tomatoes, undrained
• 2 1/2 c. water
• 2 Tbsp. chopped parsley
• 2 c. uncooked regular rice
• 2 Tbsp. Worcestershire sauce
• 2 tsp. salt
• 1/2 tsp. whole thyme
• 1/4 tsp. red pepper
• 1 1/2 lb. shrimp

1. Cook sausage until browned in a large Dutch oven. Drain all but 2 tablespoons drippings. Add green pepper, onion and garlic. Cook until tender. Add flour and blend. Stir in tomatoes, water and parsley. Bring to a boil. Add remaining ingredients except shrimp.
2. Return to boil. Reduce heat and simmer, covered, 20 minutes.
3. Add shrimp. Cover and cook 10 minutes.
4. Serves 12.

sausage, green pepper, onion, clove garlic, flour, tomatoes, water, parsley, regular rice, worcestershire sauce, salt, thyme, red pepper, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500598 (may not work)