Creole Jambalaya

Makes 12 servings

Ingredients

 * 1 pound smoked pork sausage or ham, cut into ½-inch cubes
 * 1 cup chopped green bell peppers
 * 1 cup chopped onion
 * 1 clove garlic, crushed
 * 1 tablespoon all-purpose flour
 * 1 x 28-ounce can tomatoes
 * 2½ cups water
 * 2 tablespoons chopped fresh parsley
 * 2 cups uncooked rice
 * 2 tablespoons worcestershire sauce
 * 2 teaspoons salt
 * ½ teaspoon thyme
 * ¼ teaspoon ground red pepper
 * 1 pound peeled, de-veined raw shrimp

Directions

 * 1) Cook sausage in large skillet about 5 minutes. Drain off all but 2 tablespoons pan drippings.
 * 2) Add green peppers, onion and garlic; cook until tender.
 * 3) Blend in flour; brown slowly, stirring often.
 * 4) Stir in tomatoes, water and parsley. Bring to a boil.
 * 5) Add rice, worcestershire sauce, salt, thyme and pepper. Return to a boil, cover, reduce heat, and simmer 20 minutes.
 * 6) Add shrimp and cook 10 minutes longer. Fluff with fork.