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Angelina's Zydeco Creole Jambalaya

Source: Angelina's Zydeco, New Orleans, Louisiana

1/2 pound smoked sausage, cut
1/2 pound ham, diced
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
1 cup green onions, chopped
2 cloves garlic, minced
1 1/2 tablespoons Worcestershire Sauce
1 can whole tomatoes, drained (reserve liquid)
Pinch thyme
1 teaspoon black pepper
1 teaspoon salt
3 cups Uncle Ben's Converted Rice
1 1/2 cups stock water
2 pounds fresh shrimp, deveined

Place sausage and ham in very heavy Dutch oven and saut? until lightly browned. Remove from pot and set aside. Saut? onions, bell pepper, celery, green onions and add meat drippings. Cook until tender. Add tomatoes, thyme, pepper and salt. Cook for five minutes. Stir in rice.

Mix together liquid from tomatoes, stock and Worcestershire sauce equal to 2 cups and add to saut?ed vegetables. Bring to a boil. Reduce to a simmer and add fresh shrimp, ham and sausage. Cook uncovered, stirring often for about 30 minutes or until rice and shrimp are done.

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