Chicken Ham and Shrimp Jambalaya

• 2 12 cups cooked diced ham
• 3 tablespoons butter
• 2 -3 boneless skinless chicken breasts, cooked
• 6 -8 slices bacon, cooked and crumbled in large pieces
• 1 (7 ounce) canbroken shrimp (can use 2 cans)
• 1 large onion, diced
• 5 stalks celery, coarsley chopped
• 1 -2 tablespoon fresh minced garlic (or to taste)
• 3 cups cooked rice
• 1 (28 ounce) can tomatoes, chopped (with juice)
• salt and pepper
• 12 teaspoon dried thyme
• 1 teaspoon Worcestershire sauce (or to taste)

1. In a extra large skillet, saute onion, celery and garlic in butter until soft (not brown) about 6-7 minutes.
2. Add in all the remaining ingredients; heat through for about 10-15 minutes.
3. **NOTE if the mixture appears too dry, add in some water or tomato juice.

ham, butter, chicken breasts, bacon, canbroken shrimp, onion, stalks celery, garlic, rice, tomatoes, salt, thyme, worcestershire sauce

Taken from www.food.com/recipe/chicken-ham-and-shrimp-jambalaya-128973 (may not work)