Jambalaya - cooking recipe

Ingredients

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

Preparation

In a large skillet, saute sausage and ham until lightly browned.
Remove from pan.
Saute onion, bell pepper, celery, green onions and garlic in the meat drippings until tender.
Add tomatoes, thyme, pepper and salt.
Cook 5 minutes; stir in rice. Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups. Bring to a boil; reduce to a simmer.
Add ham and sausage; cook, uncovered, stirring occasionally, for about 30 minutes until rice and shrimp are done.