1 lb. smoked sausage, sliced
1 c. chopped green pepper
1 c. chopped onion
1 clove garlic, crushed
1 tbsp. all-purpose flour
1 (28 oz.) can tomatoes, drained
2 1/2 c. water
2 tbsp. chopped fresh parsley
2 c. uncooked reg. rice
2 tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. dried whole thyme
1/4 tsp. red pepper
1 1/2 lbs. shrimp, peeled and deveined

Cook sausage until browned in a large Dutch oven. Drain off all but 2 tablespoons pan drippings. Add green pepper, onion, garlic; cook until vegetables are tender. Add flour, and stir until well blended. Stir in tomatoes, water and 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. Yield: 12 servings.