Place sausage and ham in very heavy Dutch oven and sauté until lightly browned.
Remove from pot and set aside.
Sauté onions, bell pepper, celery, green onions and add meat drippings.
Cook until tender.
Add tomatoes, thyme, pepper and salt. Cook for five minutes. Stir in rice.
Mix together liquid from tomatoes, stock and Worcestershire sauce equal
to 2 cups and add to sautéed vegetables. Bring to a boil. Reduce to a simmer
and add fresh shrimp, ham and sausage. Cook uncovered, stirring often for about
30 minutes or until rice and shrimp are done.