Southwest Louisiana Creole Jambalaya
(NOTE: My good friend, Mrs. Susan Strong of St. Petersburg, Fla. sent me this delicious recipe. Susan lived in Louisiana for many years.)
1 TBS shortening
2 TBS flour
1 pound pure pork sausage, smoked,
or loose uncased sausage
1/2 cup bell pepper, chopped
3 cups raw shrimp, peeled,
de-veined and chopped bite size
5 cups tomatoes, peeled and diced
2 1/2 cups water
1 large onion, chopped
1 clove garlic, crushed
2 TBS parsley, chopped
2 cups raw white rice (I wash mine)
2 TBS Worcestershire Sauce
1 1/4 tsp salt
1/2 tsp thyme
1/4 tsp red pepper

Melt shortening in a large, heavy Dutch oven. Add flour and
stir until blended (not a roux). Then add sausage, cut into
bite sized pieces and bell pepper. Cook 5 minutes or a little
more and add shrimp, tomatoes, water, onion , garlic and
parsley. Bring to a boil and stir in rice, Worcestershire Sauce,
salt, thyme and red pepper. Cover and simmer for about
30 minutes or until rice is tender. Stir occasionally. Sprinkle
with additional chopped parsley. Does not freeze well.
Serves 8

Noah, this is the way we always made it. This one comes from "Pirate's Pantry".
Just thought you might enjoy reading an authentic one.