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

In a large heavy Dutch oven, saute sausage and ham until lightly browned. Remove from pot. Saute onions, bell 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 from tomato stock and Worcestershire sauce to equal 2 1/2 cups. Bring to a boil, reduce to a simmer, add raw shrimp, ham and sausage and cook uncovered, stirring occasionally for about 30 minutes or until rice and shrimp are done.