1 lb. shrimp, peeled & deveined
4 tbsp. corn oil
1 tbsp. flour
1/2 c. chopped green peppers
1 bunch (about 8) green onions, sliced & including some of the green tops
1 clove minced garlic
1 (28 oz.) can tomatoes, cut up
1 c. uncooked rice, not Minute Rice
1 tbsp. Worcestershire sauce
1 bay leaf
Boiling water as needed
1/4 c. fresh parsley, chopped
1 c. cooked chicken breast, chopped
1 c. cooked ham, chopped

Heat oil in a large Dutch oven and blend in flour to make a roux. Add green peppers, green onions and garlic, cook until tender, about 5 minutes. Add tomatoes, rice, Worcestershire sauce, salt, hot pepper sauce, and bay leaf. Add enough boiling water to cover at least 1" above the rice. Cover pot and turn heat to very low and cook 35 to 40 minutes, uncovering occasionally to stir. (Use low setting on stove top.) Add more water if necessary. Uncover the pot the last 10 minutes of cooking and raise heat to medium to dry out rice, stirring frequently, add parsley, shrimp, chicken and ham, tossing well with 2 forks to combine well. Heat another 5 minutes longer, remove the bay leaf.

Make sure the rice and shrimp are done. Serves 6.