Sausage and shrimp Jambalaya

Shane Cook

6 lb. hot link sausage, cut in 1/2 in. pieces
2 large onions, chopped
1 c. parsley
4 pods garlic, chopped
7 1/2 c. water
1 16-oz can tomatoes
1 tsp. thyme
salt to taste
6 c. rice
3 lb. peeled shrimp

Serves about 40

Place sausage in a large, heavy skillet and cook.  Add onions;
cook until onions are clear.  Add parsley and garlic; cook until
parsley is limp.  Then add water, tomatoes (mashed or chopped),
thyme and salt.  Bring to boil.

(Recipe may be prepared in advance to this point.  If made in
advance, bring mixute to boil once again.)

Add rice and shrimp.  Stir once, cook, covered on low heat.

After about 20 minutes, check mixture and lift with a fork if
sticking.  You may need to add a little water.

Cook about 30 minutes altogether, or until rice grains are tender
and separate easily.  Dish can be held until time to serve.