6 ounces link sausage, sliced
2 (14.5-ounce) cans stewed tomatoes, drained, liquid reserved
1/2 pound shrimp, peeled and deveined
6 ounces ham, diced
1 cup cooked white rice
1 clove garlic, minced
1 whole bay leaf
2 tablespoons chopped fresh flat-leaf parsley
In a heavy saucepan over medium-high heat, brown the sausage, 5 to 7 minutes.
Add stewed tomatoes to the sausage. Add enough water to the reserved liquid to make 3/4 cup liquid for each can of tomatoes used. Add the liquid to the sausages and tomatoes.
Stir in shrimp and ham. Add rice, garlic, bay leaf and parsley. Continue cooking for 15 to 20 minutes; serve hot.
Makes 3 servings.