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Creole Jambalaya

1 lb. smoked sausage, sliced
1 cup chopped green pepper
1 cup chopped onion
1 clove garlic, crushed
1 Tbsp. flour
1 (28 oz.) can tomatoes
2 1/2 cups water
2 Tbsp. chopped parsley
2 cups uncooked rice
2 Tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. dried whole thyme
1/4 tsp. red pepper
1 1/2 lb. Shrimp, peeled & deveined


Cook sausage until browned in a large Dutch oven. Drain off all but 2 tablespoons pan drippings. Add green peppers, onion and garlic; cook until vegetables are tender. Add flour and stir until well blended. Stir in tomatoes, water, parsley; bring to a boil. Add remaining ingredients except Shrimp; return to a boil. Reduce heat and simmer covered, 20 minutes. Add Shrimp; cover and cook 10 minutes.


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