1 lb. raw shrimp, peeled, leaving tails on and deveined
1 lb. smoke or Italian sausage, 1/2 inch slices
1 c. cubed cooked hamburger
1 c. chopped onion
1 clove garlic, finely chopped
3 tbsp. oil
3 1/4 c. water
1 can whole tomatoes, undrained and broken up (28 oz.)
2 c. uncooked long grain rice
4 tsp. Wyler's chicken or beef flavor bouillon cubes
2 to 3 tsp. paprika
1/4 tsp. basil leaves
1/4 tsp. thyme leaves
1/8 tsp. pepper
Chopped parsley
Hot pepper sauce, optional

In large kettle or Dutch oven, cook sausage, ham, onion, green pepper and garlic in oil until sausage browns. Stir in remaining ingredients except shrimp, parsley and hot pepper sauce; bring to boil. Reduce heat, cover and simmer 20 minutes. Stir in shrimp, cook uncovered 5 to 8 minutes longer or until liquid is almost absorbed. Garnish with parsley. Serve with hot pepper sauce if desired. Refrigerate leftovers.