Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          unsalted pork belly with rind or bacon -- diced
   1      pound         smoked sausage -- cut in chunks
   3      ribs          celery -- chopped coarsely
   3                    onions -- chopped coarsely
   2      cups          peeled shrimp -- up to 4
  16      ounces        canned tomatoes -- drained
                        tabasco sauce
                        black pepper
                        garlic salt or minced fresh garlic
                        worcestershire sauce
                        salt
   1 1/2  cups          water
   1      cup           rice

Preparation:

1. Render pork or bacon in a heavy cast iron Dutch oven without browning it. 2. Cook sausage. 3. Add celery and onions; saute until just soft. Remove with a slotted spoon. 4. Add shrimp; cook over brisk heat only until firm and well colored, 3 to 4 minutes. 5. Remove shrimp. Do not pour off fat, but boil down liquid until water has evaporated. (The grease will begin to "pop.") 6. Return vegetables, pork, sausage and shrimp to pot; add tomatoes and seasonings to taste. 7. Stir to break up tomatoes, then add water just to cover solids. 8. Sprinkle rice over top; stir gently. (Add a little more water if necessary.) 9. Allow mixture to boil, then cover and keep heat at medium, cooking until rice is tender, 30 to 40 minutes.