Angelina's Zydeco Creole Jambalaya

Source: Angelina's Zydeco, New Orleans, Louisiana

1/2 pound smoked sausage, cut
1/2 pound ham, diced
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
1 cup green onions, chopped
2 cloves garlic, minced
1 1/2 tablespoons Worcestershire Sauce
1 can whole tomatoes, drained (reserve liquid)
Pinch thyme
1 teaspoon black pepper
1 teaspoon salt
3 cups Uncle Ben's Converted Rice
1 1/2 cups stock water
2 pounds fresh shrimp, deveined

Place sausage and ham in very heavy Dutch oven and saut