1/4 c. cooking oil
1/2 lb. smoked sausage, sliced
1/2 lb. ham, cubed
1 c. chopped onion
1 c. chopped bell pepper
1 c. chopped celery
1 c. chopped green onions
2 cloves garlic, minced
1 (16 oz.) can tomatoes, drained, reserving liquid
1 1/2 c. stock or water
1 tsp. thyme
1/4 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. salt
1 c. converted rice
1 1/2 tbsp. Worcestershire sauce
2 lbs. peeled shrimp

In a large, heavy Dutch oven, saute sausage and ham until lightly browned. Remove from pot. Saute onions, bell peppers, celery, green onions and garlic in meat drippings until tender. Add tomatoes, thyme, pepper and salt. Cook 5 minutes. Stir in rice. Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups. Bring to a boil, reduce to a simmer, add raw shrimp, ham and sausage and cook, uncovered, stirring occasionally for about 30 minutes until rice and shrimp are done.