1 c. diced, cooked ham
1 c. chopped onion
3/4 c. sliced celery
1 medium green pepper, cut in strips
1 clove garlic, minced
2 to 4 tbsp. oil
1 (10 3/4 oz.) can chicken broth
1 (15 oz.) can tomato sauce
3/4 c. water
1 1/2 c. chopped, cooked chicken
3/4 c. uncooked rice
2 tbsp. minced parsley
1 bay leaf
1/4 tsp. thyme
1/4 tsp. Worcestershire sauce
1/8 to 1/2 tsp. cayenne (red pepper) to taste
1 lb. medium shrimp, cleaned and parboiled

Cook ham, onion, celery, green pepper and garlic in oil in a large skillet until onion is soft. Add remaining ingredients except shrimp. Bring to a boil. Cover and simmer for 40 minutes or until rice is cooked. Stir once or twice. Add shrimp during the last 5 minutes or so of cooking. Note: This dish can be made with any combination of the meats, using two of them, but it tastes best with all 3. Also, start out easy with the cayenne; you can always add more but can't take away!