Jambalaya - cooking recipe

Ingredients

1/2 lb. large shrimp
1/2 lb. link pork sausage (not heat and serve kind)
1/2 lb. smoked ham, cut in 1-inch cubes
2 onions, chopped
1 c. chopped celery
1 medium green pepper, chopped
2 c. chicken broth
2 cloves garlic, minced
1 bay leaf, crushed
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. dry mustard
1 tsp. thyme
1 1/2 c. converted rice
1 (16 oz.) can whole peeled tomatoes

Preparation

Remove shells from shrimp.
Using point of sharp knife, cut a slit along outer curve of shrimp, deep enough to expose black vein.
Pull out vein and rinse shrimp under cold running water. Set shrimp aside.