Teresa's Jambalaya

Ingredients

• 2 c. shrimp, peeled and deveined
• 1/2 lb. pork sausage
• 1/2 lb. smoked ham, chopped
• 2 tbslp. oil
• 2 tblsp. flour
• 1 tlbsp. minced parsley
• 1 tblsp. oregano
• 2 tsp. Worcestershire sauce
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 green pepper, chopped
• Tony Chachere's Creole Seasoning (to taste)
• 3 cups water
• 1 cup chicken broth
• 1 cup rice, uncooked
• 2 (16 oz.) cans tomatoes

Directions

Brown sausage; drain and set aside. Heat oil. Add flour and stir until smooth and light brown. Add shrimp, sausage, ham, and tomatoes, and simmer about five minutes. Add the water and chicken broth and stir. Add parsley, oregano, Worcestershire, onion, garlic, green pepper, and Tony Chachere's. Cover and simmer for 15 minutes, stirring occasionally. Add rice, return cover, and boil until tender, about 30 minutes. Only stir a couple of times to prevent sticking.

Submitted 6/13/05.
Source: Teresa Johnson
Submitted By: Teresa Johnson
techgoddess@att.net
Teresa's Jambalaya