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Maison Louisianne Plantation Jambalaya

1 1/2 pounds smoked German sausage, cut into 1/4 inch slices
1-2 pounds pork sausage or ground beef
3 tablespoons flour
2 onions, chopped
1 bunch green onions, chopped
1 green bell pepper, chopped
1/2 cup celery, diced
1/4 teaspoon thyme
2 tablespoons fresh chopped parsley
4 cloves garlic, crushed
1 can (16 oz) tomatoes
2 cups water or chicken stock or seafood stock
1/2 teaspoon salt
1 teaspoon Maison Louisanne Creole Spices
1 cup raw rice
1 pound raw shrimp, peeled

Brown meat in a heavy iron skillet and remove.  Pour off and set aside meat and all but 3 tablespoons oil. 

Add flour to oil in skillet.  Stirring constantly, brown flour to a dark roux over very low heat.  This takes about 30 minutes. 

Add the onions, green onions, bell pepper, celery, thyme, parsley, and garlic, and cook until soft.

Add meat, tomatoes, and water.

Season to taste with salt and Maison Louisianne Creole Spices. 

Jambalaya can be made a day or two in advance. 

To serve, bring jambalaya to a boil, add rice, cover, and lower heat to simmer.  Cook for about one hour.  When rice is done, add shrimp and toss until they turn pink. 

Serves 8 happy folk.