Jambalaya

• 2 lb. Andouille sausage (available at Schnucks sometimes) or you can use 2 lb. RB Rices Italian sausage
• 1 lb. shrimp, steamed at store with spices, peeled & deveined
• 2 (1 lb. 12 oz) cans diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (10 oz) can Ro-Tel diced tomatoes and green chilies
• 2 (14.5 oz) cans beef broth
• 2 c. diced onions
• 2 c. diced celery
• 1 bunch green onions, tops & bottoms, chopped 1/4 inch pcs.
• 2 large green peppers or a pkg. of 4 small cut into 3/4 inch pcs
• 1 c. rice
• 2 (5 oz) cans mushrooms, stems & pieces, drained
• 4 large cloves of garlic, minced
• 1/4 c. dried parsley, or 1/2 c. fresh parsley, chopped
• 2 bay leaves
• 1 level Tbsp. Tony Chachere's creole seasoning, to start*
• 2 Tbsp. Worcestershire sauce, to start
• 2 Tbsp. flour

1. *The Tony Chachere's creole seasoning is available at Schnucks and some other stores.
2. Look around seafood or deli area. In a 8 quart stockpot, put the tomatoes, tomato sauce, Ro-Tel tomatoes and chilies, mushrooms, parsley, bay leaves, creole seasoning, Worcestershire sauce, and garlic.
3. Cover and put over low heat to simmer.

sausage, shrimp, tomatoes, tomato sauce, rotel, beef broth, onions, celery, green onions, green peppers, rice, mushrooms, garlic, parsley, bay leaves, level, worcestershire sauce, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142402 (may not work)