Jambalaya - cooking recipe

Ingredients

1 Tbsp. butter or margarine
1 large onion, thinly sliced
1/2 c. garlic, minced
2 Tbsp. flour
1 lb. smoked pork sausage or ham, cut in 1/2-inch cubes
3 c. cooked shrimp, shelled and deveined (about 1 lb.)
5 c. diced, peeled tomatoes
2 Tbsp. chopped parsley
2 c. raw long grain white rice
2 Tbsp. Worcestershire sauce
1 1/4 tsp. salt
1/2 tsp. dried thyme leaves
1/8 to 1/4 tsp. cayenne
2 1/2 c. water

Preparation

In large, deep skillet or Dutch oven, heat butter.
Add onion, green pepper and garlic; saute 5 minutes, until tender.
Remove from heat; stir in flour.
Gradually add 2 1/2 cups water, stirring until smooth.
Return to heat.
Add remaining ingredients; bring to boiling, stirring.
Reduce heat to simmer. Cook, covered, but stirring occasionally, for about 30 minutes or until rice is tender.
Serve, sprinkled with additional chopped parsley, if desired.
Makes 8 servings.