Sausage Jambalaya - cooking recipe

Ingredients

1/2 c. chopped onion
1/2 c. coarsely chopped green pepper
1 clove garlic, minced
2 Tbsp. butter or margarine, melted
2 Tbsp. flour
2 1/2 c. water
1/2 c. dry white wine
2 Tbsp. chopped fresh parsley
1 bay leaf, crushed
1/2 tsp. dry whole thyme
1/2 tsp. red pepper
1 1/4 tsp. salt
pepper to taste
5 c. peeled, diced tomatoes
2 c. uncooked regular rice
1 lb. Polish sausage, cut into 1/4-inch slices
4 whole chicken breasts, boned, skinned and cut into bite size pieces
1/2 lb. fresh shrimp, peeled and deveined

Preparation

Saute onion, green pepper and garlic in butter in a large Dutch oven until tender.
Add flour, stirring until smooth. Gradually add water and wine, stirring until blended.
Add remaining ingredients except shrimp.
Bring to a boil, stirring occasionally.
Cover and simmer 25 minutes, stirring occasionally. Add shrimp and simmer 5 minutes or until shrimp are pink.