Creole Jambalaya

1 tablespoon shortening 2 1/2 cups water

2 tablespoons flour 1 large onion, chopped

1 pound smoked pork sausage 1 clove garlic, chopped

1/2 cup bell, chopped 2 cups uncooked rice

3 cups raw, deveined shrimp 2 tablespoons Worcestershire sauce

5 cups tomatoes, peeled and diced 1 1/4 teaspoon salt

(sometimes I use Ro-Tel for 1/2 teaspoon thyme

2 out of the 5 cups) 1/4 teaspoon red pepper

Melt shortening in large heavy Dutch oven. Add flour and stir until blended; then add sausage(cut into bite size pieces) and bell pepper. Cook 5 minutes. Add shrimp, tomatoes, water, onion and garlic. Bring to a boil; add rice. Stir in Worcestershire sauce, salt, thyme and red pepper. Cover and simmer for 30 minutes, or until rice is tender. Stir occasionally. Does not freeze! Serves 8.

Tamara Beard