1 lb. smoked sausage, sliced
1 c. chopped green pepper
1 c. chopped onion
1 clove garlic, crushed
1 tbsp. flour
1 (28 oz.) can tomatoes
2 1/2 c. water
2 tbsp. chopped parsley
2 c. 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.