Ingredients
1/4 cup canola oil1/2 pound smoked sausage, halved and sliced2 cups cubed fully cooked ham2 celery ribs, chopped1 large onion, chopped1 medium green pepper, chopped5 green onions, thinly sliced2 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes, undrained1 teaspoon dried thyme1 teaspoon salt1/2 teaspoon pepper1/4 teaspoon cayenne pepper2 cans (14-1/2 ounces each) chicken broth1 cup uncooked long grain rice1/3 cup water4-1/2 teaspoons Worcestershire sauce2 pounds peeled and deveined cooked shrimp (31-40 per pound)
Preparation
In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; cook and stir until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer.
Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through.
