Jambalaya - cooking recipe

Ingredients

2 lb. Andouille sausage (available at Schnucks sometimes) or you can use 2 lb. RB Rices Italian sausage
1 lb. shrimp, steamed at store with spices, peeled & deveined
2 (1 lb. 12 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 (10 oz) can Ro-Tel diced tomatoes and green chilies
2 (14.5 oz) cans beef broth
2 c. diced onions
2 c. diced celery
1 bunch green onions, tops & bottoms, chopped 1/4 inch pcs.
2 large green peppers or a pkg. of 4 small cut into 3/4 inch pcs
1 c. rice
2 (5 oz) cans mushrooms, stems & pieces, drained
4 large cloves of garlic, minced
1/4 c. dried parsley, or 1/2 c. fresh parsley, chopped
2 bay leaves
1 level Tbsp. Tony Chachere's creole seasoning, to start*
2 Tbsp. Worcestershire sauce, to start
2 Tbsp. flour

Preparation

*The Tony Chachere's creole seasoning is available at Schnucks and some other stores.
Look around seafood or deli area. In a 8 quart stockpot, put the tomatoes, tomato sauce, Ro-Tel tomatoes and chilies, mushrooms, parsley, bay leaves, creole seasoning, Worcestershire sauce, and garlic.
Cover and put over low heat to simmer.