1/4 c. oil
3 green peppers, diced
3 onions, chopped
3 cloves garlic, minced
2 lb. Italian or Spanish sausage, sliced
3 c. cubed cooked ham
4 c. raw rice
3 (1 lb, 13 oz.) cans tomatoes
6 c. chicken broth
1 tbsp. salt
1/4 tsp. pepper
1/2 tsp. hot pepper sauce
1 tsp. basil
1/2 tsp. thyme
3 lb. shrimp, shelled and deveined

Heat oil in a large Dutch oven. Add green peppers, onions and garlic; cook until wilted. Add sausage slices and ham cubes and brown lightly. Add rice and cook, stirring often, until pale golden. Add tomatoes, broth and seasonings. Bring to a boil, cover and reduce heat. Simmer 20 minutes. Add shrimp, stir, cover and cook 5 minutes longer until shrimp is pink, rice is tender and liquid is almost absorbed.

Makes about 25 servings.