Louisiana Jambalaya

• 1/2 lb fully cooked smoked sausage, halved and sliced
• 2 cups fully cooked ham, cubed
• 1/4 cup vegetable oil
• 2 celery ribs, chopped
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 5 green onions, thinly sliced
• 4 cloves garlic, minced
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 2 (14 1/2 ounce) cans chicken broth
• 1 cup uncooked long-grain rice
• 1/3 cup water
• 4 1/2 teaspoons Worcestershire sauce
• 2 lbs cooked shrimp, peeled and deveined

1. In a Dutch oven, saute sausage and ham in oil until lightly browned.
2. Remove and keep warm.
3. In the drippings, saute celery, onion, green pepper, green onions and garlic until tender.
4. Add tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer.
5. Stir in broth, rice, water and Worcestershire sauce.
6. Bring to a boil; reduce heat; cover and simmer for 20 minutes or until rice is tender.
7. Stir in sausage mixture and shrimp; heat through.
8. Serve immediately.

sausage, fully cooked ham, vegetable oil, celery, onion, green pepper, green onions, garlic, tomatoes, thyme, salt, pepper, cayenne pepper, chicken broth, longgrain rice, water, worcestershire sauce, shrimp

Taken from www.food.com/recipe/louisiana-jambalaya-37213 (may not work)