Chicken And Seafood Jambalaya

• 2 1/2 Tbsp. chicken fat, pork lard or beef fat
• 2/3 c. chopped Tasso (preferred) or other smoked ham (preferably cure 81) (3 oz.)*
• 1/2 c. chopped Andouille smoked sausage (preferred) or other smoked pork sausage such as kielbasa (3 oz.)
• 1 1/2 c. chopped onion
• 1 c. chopped celery
• 3/4 c. chopped green pepper
• 1/2 c. chicken, cut into bite-size pieces
• 1 1/2 tsp. minced garlic
• 3/4 tsp. Tabasco sauce
• 2 bay leaves
• 1 1/2 tsp. salt
• 1 tsp. black pepper
• 3/4 tsp. dried thyme leaves
• 1 lb. tomatoes, peeled and chopped (about 4 medium)
• 2 c. seafood stock (preferably or water)
• 1/2 c. chopped green onion
• 2 c. uncooked rice (preferably converted)
• 1 1/2 tsp. dried oregano
• 1 1/4 tsp. white pepper
• 3/4 c. tomato sauce
• 1 1/2 doz. peeled medium shrimp (about 1/2 lb.)
• 1 1/2 doz. oysters in their liquor (10 oz.)

1. * Tasso is a highly seasoned cajun smoked ham.

chicken, tasso, sausage, onion, celery, green pepper, chicken, garlic, tabasco sauce, bay leaves, salt, black pepper, thyme, tomatoes, seafood stock, green onion, rice, oregano, white pepper, tomato sauce, shrimp, oysters

Taken from www.cookbooks.com/Recipe-Details.aspx?id=390962 (may not work)