1/2 c. salad oil
1/2 lb. smoked sausage (sliced)
1/2 lb. smoked ham, cubed
1 c. chopped onion
1 c. chopped green pepper
1 c. chopped celery
1 c. chopped green onion
2 cloves garlic, minced
1 (16 oz.) drained can tomatoes (save juice)
1 tsp. thyme
1 tsp. black pepper
1/8 tsp. cayenne pepper
1 tsp. salt
1 c. converted rice
1 1/2 c. shrimp, ham, or 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, pepper, 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 from 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. Makes 4 servings.