Mardi Gras Jambalaya + Cajun Pooch Parade

1 lb. large shrimp (peeled and deveined)
2 links Andouille sausage, sliced
1 cup cooked ham, cubed
1 tbs. Worcestershire sauce
1/2 cup, each, of "the trinity", (onions, celery, and bell peppers), chopped
1/4 cup fresh parsley, chopped
3 cloves of garlic, minced
3 cups seafood or chicken stock
1 can diced Rotel tomatoes w/ green chilies, drained (mild or hot)
1 small can tomato sauce
2 cups uncooked rice
1 tsp. dried thyme
1 tsp. to 1 tbs. Cajun seasoning (depending on how hot you like it)
Tabasco to taste

In a large heavy pot, saute the sausage and ham,  in the olive oil,  for 1o minutes. Add the seasonings, Worcestershire sauce, and trinity, and cook, while stirring, for 5 more minutes, scraping the bottom of the pot. Add the shrimp, tomatoes, parsley, and seafood stock and bring to a boil.  Add the rice and tomato sauce,  lower heat, stir, and simmer for 5 minutes, uncovered. Then cover and simmer on low, for 25 to 30 minutes, or until liquid is absorbed. Remove from heat and let stand for 10 minutes. Stir gently before serving. Serves 6 Bon Appetit!