1/4 c. cooking oil
1/2 lb. smoked sausage, sliced
1/2 lb. ham, cubed
1 c. chopped onion
1 c. chopped bell pepper
1 c. chopped celery
1 c. chopped green onion
2 cloves garlic, minced
1 (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.