Preheat the oven to 350 degrees F.
In a heavy dutch oven or cast iron pot heat the oil.
Add the chicken, ham and sausage and cook until seared. Transfer to a plate and drain any fat leftover.
Add the onion and cook until soft, about three minutes.
Add the garlic and green pepper and stir.
Stir in rice, tomatoes, stock, Worcestershire sauce, thyme, bay leaf, salt and pepper. Stir well.
Return the cooked meats to the pot and bring to a simmer.
Cover the pot and cook in the oven for about 35 minutes, stirring a few times along the way.
After 35 minutes, add the shrimp making sure to mix them through the jambalaya.
Cook for another 10 minutes and until the rice is fully cooked
Serve at once in bowls.