Jambalaya

• 1 Tbsp. butter
• 1 large onion, thinly sliced
• 1/2 c. chopped green pepper
• 2 Tbsp. flour
• 1 lb. smoked pork sausage
• 1/8 to 1/4 tsp. cayenne
• 5 c. diced, peeled tomatoes
• 2 Tbsp. chopped parsley
• 2 c. raw long grain white rice
• 2 Tbsp. Worcestershire sauce
• 1 1/4 tsp. salt
• 1/2 tsp. dried thyme
• 3 c. cooked shrimp, shelled and deveined

1. In a large, deep skillet, heat butter.
2. Add onion, green pepper and garlic; saute 6 minutes or until tender.
3. Remove from heat; stir in flour.
4. Gradually add 2 1/2 cups of water, stirring until smooth.
5. Return to heat.
6. Add remaining ingredients and bring to a boil, stirring.
7. Reduce heat to simmer.
8. Cook, covered, stirring occasionally, for about 30 minutes, until rice is tender.

butter, onion, green pepper, flour, pork sausage, cayenne, tomatoes, parsley, long grain white rice, worcestershire sauce, salt, thyme, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=907172 (may not work)