Shrimp jambalaya

1 tbsp. shortening or lard
2 tbsp. flour
½ lb. andouille or smoked sausage, sliced
½ lb. ham (turkey ham may be used), in bite-size pieces
1 green bell pepper, chopped
1 lb. raw shrimp, peeled, deveined and chopped
5 C. canned tomatoes, chopped, with juice
2 C. water or chicken stock
1 large onion, chopped
2 cloves garlic, chopped
2 tbsp. flat-leaf parsley, chopped
2 C. uncooked rice
2 tbsp. Worcestershire sauce
½ tsp. cayenne pepper (optional but recommended)

In heavy pot large enough to hold all ingredients, melt shortening/lard over medium heat. Add flour and blend well.

Add sausage, ham and bell pepper and cook 3 minutes.

Add shrimp, tomatoes, water, onions, garlic and parsley.

Bring to a boil and add remaining ingredients. Cover and simmer 30 minutes, or until rice is tender, stirring occasionally. If mixture seems too dry, add additional water or stock ½ C. at a time.

Serves a crowd.