Jambalaya post card recipe

1/2 pound smoked sausage, sliced
1/2 pound of ham, cubed
1 cup onions
1 cup bell pepper chopped
1 cup celery chopped
1 cup green onions chopped
2 cloves garlic, minced
1 16ounce can tomatoes, drained, reserving liquid
1 tsp thyme
1 tsp black pepper
1/4 tsp cayenne pepper
1/8 tsp salt
1 cup converted rice
1 1/2 cups stock or water
1 1/2 tbsp Worcestershire sauce
1 pound peeled shrimp (optional)

Saute sausage and ham in heavy Dutch oven until slightly browned. Remove from pot. Saute onions, bell peppers, celery, green onions and garlic in meat drippings until tender. Add tomatoes, thyme, pepper and salt. Cook for 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 simmer and add raw shrimp, ham, sausage and cook uncovered, stirring occasionally for about 30 minutes or until rice and shrimp are done. Serves 12.