Chicken and Seafood Jambalaya
Chef Paul Prudhomme
Serves 4

2 1/2	tbs	chicken fat or pork lard or beef fat
2/3	c	chopped tasso (highly seasoned) or other smoked ham (3 oz)
1/2	c	andouille smoked sausage, chopped (or Kielbasa) (3 oz)
1 1/2	c 	onion, chopped
1	c	celery, chopped
3/4	c	green bell pepper
1/2	c	chicken, cut into bite-sized pieces (3 oz)
1 1/2	tsp	minced garlic
3/4	tsp	Tabasco
2		bay leaves
1 1/2	tsp	salt
1 1/2	tsp	dried oregano leaves
1 1/4	tsp	white pepper
1	tsp 	black pepper
3/4	tsp	dried thyme leaves
1	pound	tomatoes, peeled and chopped (about 4 medium)
3/4	c	tomato sauce
2	c	seafood stock
1/2	c	green onion, chopped
2	c	uncooked rice
1/2	pound	peeled medium shrimp
10	oz	oysters in their liquor (about 18)

In a 4 quart saucepan, melt the chicken fat over medium heat.
Add the tasso and andouille and saute until crisp, about 5-8 minutes,
    stirring frequently. 
Add the onion, celery, and bell p0epper; saute until tender but still firm,
    about 5 minutes, stirring occasionally and scraping pan bottom well.
Add the chicken.
Raise heat to high and cook 1 minute, stirring constantly.
Reduce heat to medium.
Add the minced garlic, Tabasco, and seasonings; cook for 3 minutes,
    stirring constantly and scraping pan bottom as needed.
Add the tomatoes and cook until chicken is tender, about 5-8 minutes,
    stirring frequently.
Add the tomato sauce; cook 7 minutes, stirring fairly often.
Stir in the stock and bring to a boil.
Then stir in the green onion and cook about 2 minutes, stirring once or
    twice.
Add the rice, chrimp, and oysters; stir well and remove from heat.
Cover and bake in 350F oven until rice is tender but still a bit crunchy,
    about 20-30 minutes.
Remove bay leaves and serve immediately.