Creole Jambalaya

• 1 lb. smoked pork sausage, cut in 1/2-inch pieces
• 1 c. chopped green peppers
• 1 c. chopped onions
• 1 clove garlic, crushed
• 2 Tbsp. Worcestershire sauce
• 2 tsp. salt
• 1/2 tsp. thyme
• 1 Tbsp. flour
• 1 (28 oz.) can tomatoes (3 1/2 c.)
• 2 1/2 c. water
• 2 Tbsp. chopped parsley
• 2 c. uncooked rice
• 1/4 tsp. red pepper
• 1 lb. peeled, deveined raw shrimp

1. Cook sausage in a large skillet about 5 minutes.
2. Drain off all but 2 tablespoons pan drippings.
3. Add green peppers, onions and garlic; cook until tender.
4. Blend in flour; brown slowly, stirring often.
5. Stir in tomatoes, water and parsley.
6. Bring to a boil.
7. Add remaining ingredients except shrimp.
8. Return to a boil, cover, reduce the heat and simmer 20 minutes.
9. Add shrimp and cook 10 minutes longer.
10. Fluff lightly with a fork.
11. Makes 8 servings.

pork sausage, green peppers, onions, clove garlic, worcestershire sauce, salt, thyme, flour, tomatoes, water, parsley, rice, red pepper, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=604603 (may not work)