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

In a large heavy kettle, heat oil, saute sausage and ham until lightly browned. Remove from pot and set aside.

Saute onions, peppers, celery, green onion, and garlic in meat drippings until tender. Add tomatoes, thyme, pepper, and salt. Cook 5 minutes. Stir in rice.

Mix together liquid form tomatoes, stock, and Worcestershire sauce to equal 2 1/2 cups. Bring to a boil, reduce to a simmer. Add shrimp, ham, and sausage and cook uncovered, stirring occasionally for about 30 minutes or until rice and shrimp are done.