Creole Jambalaya - cooking recipe

Ingredients

1 lb. smoked pork sausage, cut in 1/2-inch pieces
1 c. chopped green peppers
1 c. chopped onions
1 clove garlic, crushed
2 Tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. thyme
1 Tbsp. flour
1 (28 oz.) can tomatoes (3 1/2 c.)
2 1/2 c. water
2 Tbsp. chopped parsley
2 c. uncooked rice
1/4 tsp. red pepper
1 lb. peeled, deveined raw shrimp

Preparation

Cook sausage in a large skillet about 5 minutes.
Drain off all but 2 tablespoons pan drippings.
Add green peppers, onions and garlic; cook until tender.
Blend in flour; brown slowly, stirring often.
Stir in tomatoes, water and parsley.
Bring to a boil.
Add remaining ingredients except shrimp.
Return to a boil, cover, reduce the heat and simmer 20 minutes.
Add shrimp and cook 10 minutes longer.
Fluff lightly with a fork.
Makes 8 servings.