Shrimp Jambalaya With Smoked Sausage

• 3/4 c. oil
• 5 large onions, chopped
• 1 lb. smoked sausage, cubed
• 1/2 stalk celery, chopped
• 1 large green pepper, chopped
• 1 clove garlic, chopped
• 2 Tbsp. Creole seasoning
• 1/2 c. chopped parsley
• 2 bunches shallots, chopped
• 4 lb. shrimp, peeled and deveined
• salt
• 5 c. rice
• 5 c. water
• 2 Tbsp. Worcestershire sauce

1. Brown onions in oil until really dark, adding small amount of water at a time. Add sausage and fry 3 or 4 minutes. Add celery, green pepper and garlic. Keep adding small amounts of water until wilted. Add parsley and shallots; cook until wilted. Add shrimp; cover and cook for 15 minutes. Add rice and water. Season with salt to taste. Add Worcestershire sauce and Creole seasoning. Bring to a boil, then lower heat. Cook about 1/2 hour or until rice is tender.

oil, onions, sausage, celery, green pepper, clove garlic, creole seasoning, parsley, bunches shallots, shrimp, salt, rice, water, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6871 (may not work)