Shrimp And Oyster Jambalaya

• 3 large onions, chopped
• 3 large green peppers, seeded and chopped
• 3 stalks celery, cleaned and chopped
• 3 cloves garlic, chopped
• 1/2 cup shortening
• 2 (6-ounce) cans tomato paste
• 1 cup water
• Salt and pepper to taste
• 3 (12-ounce) containers Standard oysters, drained
• 2 pounds uncooked medium shrimp, peeled and deveined
• 2 cups cooked regular rice

1. Saute onion, green pepper, celery, and garlic in shortening until tender. Stir in tomato paste, water, and salt and pepper; bring to a boil. Reduce heat; cover and simmer 2 hours.
2. Return mixture to a boil; stir in oysters and shrimp. Cook, uncovered, 5 minutes or until shrimp are tender and oyster edges curl. Stir in rice.
3. Spoon jambalaya into individual bowls; serve warm.

onions, green peppers, stalks celery, garlic, shortening, tomato paste, water, salt, containers, shrimp, regular rice

Taken from www.myrecipes.com/recipe/shrimp-oyster-jambalaya (may not work)