Creole Jambalaya II

1 pound smoked pork sausage or ham (cut in 1/2-inch pieces)

1 cup chopped green peppers

1 cup chopped onions

1 clove garlic, crushed

1 tbs flour

One 28 oz can tomatoes (3-1/2 cups)

2-1/2 cups water

2 tbs chopped parsley

2 cups uncooked rice

2 tbs Worcestershire sauce

2 tsp salt

1/2 tsp ground thyme

1/4 tsp ground red pepper

1 pound peeled, deveined raw shrimp

Cook sausage in a large skillet about 5 minutes. (If ham is used, add 1 tablespoon shortening). 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, cover, reduce the heat, and simmer 20 minutes. Add shrimp and cook 10 minutes longer. Fluff lightly with a fork.

Makes 8 servings.