1 lb. smoked link sausage, sliced into 1/4 inch thick slices
1 c. diced ham
1/2 lb. shrimp, cooked, shelled & deveined (optional)
1 lg. onion, chopped
2 green peppers, chopped
1 clove garlic, crushed
3 ribs celery, chopped
1 can (28 oz.) crushed tomatoes
3 c. water
3 chicken bouillon cubes
3 tbsp. chopped parsley
1/2 tsp. Tabasco (to taste)
1/4 c. Worcestershire sauce
2 c. rice (NOT instant)

Place vegetables in 12 quart Dutch oven with tomatoes, water and bouillon cubes. Cover and simmer for 1 hour. Pan fry the sliced sausage until it just begins to brown. Set aside. Add remaining ingredients, except sausage and rice and simmer, covered another 15 minutes. Add sausage and rice and simmer for 25 minutes. Add salt and pepper to taste if desired.