2 tbsp. vegetable oil
1/2 lb. hot Italian sausage, cut into 1/4-inch pieces
1/2 lb. smoked unsliced ham steak, cut into 1/2-inch cubes
1 lb. boneless, skinless chicken breast, cut into 1/2-inch cubes
1 lg. red bell pepper, coarsely chopped
4 garlic cloves, peeled and minced
8 green onions (bulb plus green), sliced
1 c. uncooked converted white rice
1 (1 lb. 12 oz.) can tomatoes, not drained
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red cayenne pepper
1 tbsp. parsley flakes
1 lb. med. sized shrimp, peeled and deveined

On range top over medium-low heat, heat oil in casserole dish. Add sausage and ham and stir until lightly browned on all sides, about 5 minutes. Drain off fat. Add chicken, red bell pepper, garlic and onions and stir 3 minutes more.

Reduce heat to low; add rice and stir for 5 minutes. Preheat oven to 350 degrees. Stir in tomatoes, breaking up any large pieces, salt, black pepper, cayenne pepper, parsley and 1 cup water. Increase heat to medium-high and stir occasionally until mixture comes to a boil.

Remove from heat and cover. Place casserole in oven and bake for 20 minutes. Stir mixture and add shrimp, pushing them down into the hot mixture. Add a little water if mixture seems dry. Continue baking 15 minutes more; taste and adjust seasonings.