Seasoning Mix:
2 Whole Bay Leaves
1 tsp. Salt
1 tsp. Cayenne
1 tsp. Dried Oregano Leaves
1 tsp. White Pepper
1 tsp. Black Pepper
1 tsp. Dried Thyme Leaves

Jambalaya:
2 Tbs. Lard
2/3 Cup Tasso Ham, chopped
2/3 Cup Andouille Smoked Sausage, chopped
1 Cup Onions, chopped
1 Cup Celery, chopped
1 Cup Bell Peppers, chopped
2/3 Cup Chicken, cut into bite-sized pieces
1 1/2 tsp. Garlic, minced
4 Medium-sized Tomatoes, peeled and chopped
_ Cup Canned Tomato Sauce
2 Cups Seafood Stock
1/2 Cup Green Onions, chopped
2 Cups Uncooked Rice
1 Dozen Medium Shrimp, peeled
1 Dozen Oysters in their liquor (medium sized)

METHOD:
Combine the seasoning mix ingredients in a small bowl, set aside. In a four quart saucepan, melt the fat over medium heat. Add the tasso and andouille and sauté until crisp, about 5 to 8 minutes, stirring frequently. Add the onions, celery, and bell peppers; sauté until tender but still firm, about 5 minutes, stirring occasionally and scraping the bottom during the process.

Add the chicken. Raise heat to high and cook 1 minute, stirring constantly. Reduce heat to medium. Add the seasoning mix and the garlic; cook about 3 minutes, stirring constantly. Add the tomatoes and cook until chicken is tender, about 5 to 8 minutes.

Add the tomato sauce; cook 7 minutes, stirring fairly often. Stir in the stock and bring to a boil. Then stir in the green onions and cook about 2 minutes. Add the rice, shrimp and oysters; stir well and remove from heat. Transfer to an ungreased 8” X 8” baking pan, cover snugly with foil. Bake at 350 ° F until rice is tender, about 20 to 30 minutes. Remove bay leaves and serve immediately.