1 tsp. vegetable oil
1/2 lb. smoked deli ham, cubed
1/2 lb. smoked sausage cut into 1/4 inch thick slices
1 large onion, chopped
1 large green bell pepper, chopped (about 1 1/2 c.)
3 ribs celery, chopped (about 1 c.)
3 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1 can (10 1/2 oz.) chicken broth
1 c. uncooked rice
1 tbsp. Worcestershire sauce
1 tsp. dried thyme leaves
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground red pepper
1 pkg. (12 oz.) frozen ready-to-cook shrimp, thawed

Preheat oven to 350°F. Spray 13 x 9 inch baking dish with nonstick cooking spray. Heat oil in large skillet over medium high heat until hot. Add ham and sausage. Cook and stir 5 minutes or until sausage is lightly browned on both sides. Remove from skillet and place in prepared dish. Place onion, bell pepper, celery and garlic in same skillet; cook and stir 3 minutes. Add to sausage mixture. Combine tomatoes with juice, broth, rice, worcestershire sauce, thyme, salt, black pepper and red pepper in same skillet; bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Pour over sausage mixture and stir until combined. Cover tightly with the foil and bake 45 minutes or until rice is almost tender. Remove from oven; place shrimp on top of rice mixture.

Bake uncovered, 10 minutes or until shrimp are pink and opaque.

Makes 8 servings.