Creole Jambalaya

Description

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.