Creole Jambalaya

Description
Makes 12 servings

Ingredients

 * 1 pound smoked pork sausage or ham, cut into 1/2-inch cubes
 * 1 cup chopped green bell peppers
 * 1 cup chopped onion
 * 1 clove garlic, crushed
 * 1 tablespoon all-purpose flour
 * 1 28-ounce can tomatoes
 * 2 1/2 cups water
 * 2 tablespoons chopped fresh parsley
 * 2 cups uncooked rice
 * 2 tablespoons Worcestershire sauce
 * 2 teaspoons salt
 * 1/2 teaspoon thyme
 * 1/4 teaspoon ground red pepper
 * 1 pound peeled, deveined raw shrimp

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