Jambalaya Creole

• 34 lb smoked sausage
• 2 ounces pepperoni, sliced thin
• 34 cup green pepper, coarsely chopped
• 12 cup onion, coarsely chopped
• 2 12 cups water
• 1 12 lbs shrimp, peeled and cleaned
• 1 medium tomatoes, chopped
• 2 chicken bouillon cubes
• 1 12 cups rice, uncooked
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 12 teaspoon thyme
• 14 teaspoon pepper
• 18 teaspoon garlic powder

1. In a large Dutch oven cook the smoked sausage, pepperoni, green pepper and onion until the vegetables are slightly tender.
2. Add water, shrimp, tomato and bouillon cubes; bring to a boil.
3. Stir in all remaining ingredients.
4. Cook, covered, 30 minutes, or until rice is tender and all liquid is absorbed.
5. Serve hot.

sausage, pepperoni, green pepper, onion, water, shrimp, tomatoes, chicken bouillon cubes, rice, worcestershire sauce, salt, thyme, pepper, garlic

Taken from www.food.com/recipe/jambalaya-creole-456424 (may not work)