Preparation / Directions:
Remove the heads from the shrimp and peel and devein them. Place the heads and peels in a small saucepan, cover with water, and bring to a boil. Let simmer for about 20 minutes, then strain.
Dust the ham with the flour. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the ham and garlic, and brown on all sides. Remove.
Add the rice and 3/4 cup of the green onions and sauté, stirring frequently, until the rice is golden Brown. Stir in the ham and garlic and the sausage, onion, celery, green pepper, tomatoes, bay leaf, thyme, salt, pepper, wine, and 1 cup of the shrimp stock; bring to a boil.
Reduce heat, cover, and let simmer for about 20 minutes. Add the shrimp, oysters, remainder of the green onions, and parsley to the rice mixture. Stir well, cover and let cook about 15 minutes more.
Serve immediately, on flat plates.
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