Chicken and Seafood Jambalaya

Seasoning mix:
2 whole bay leaves
1-1/2 teaspoons salt
1-1/2 teaspoons ground red pepper
1-1/2 teaspoons dried oregano leaves
1-1/4 teaspoons white pepper
1 teaspoon black pepper
3/4 teaspoon dried thyme leaves

2-1/2 tablespoons chicken fat or pork lard or beef fat
2/3 cup chopped tasso (preferred) or other smoked ham (preferably Cure 81), about 3 ounces
1/2 cup chopped andouille smoked sausage (preferred) or any other good pure smoked pork
sausage such as Polish sausage (kielbasa), about 3 ounces
1-1/2 cups chopped onions
1 cup chopped celery
3/4 cup chopped green bell peppers
1/2 cup chicken, cut into bite-size pieces, about 3 ounces
1-1/2 teaspoons minced garlic
4 medium-size tomatos, peeled and chopped, about 1 pound
3/4 cup canned tomato sauce
2 cups Basic Seafood Stock (recipe follows) (Oyster liquor may be substituted)
1/2 cup chopped green onions
2 cups uncooked rice (preferably converted)
1-1/2 dozen peeled medium shrimp, about 1/2 pound
1-1/2 dozen oysters in their liquor (we use medium-size ones), about 10 ounces

Combine the seasoning mix ingredients in a small bowl and set aside.
In a 4-quart saucepan, melt the fat over medium heat. Add the tasso and andouille and saute until crisp, about 5 to 8 minutes, stirring frequently.
Add the onions, celery and bell peppers; 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 seasoning mix and minced garlic; cook about 3 minutes, stirring constantly and scraping pan bottom as needed.
Add the tomatoes and cook until chicken is tender, about 5 to 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 onions and cook about 2 minutes, stirring once or twice.
Add the rice, shrimp and oysters; stir well and remove from heat.
Transfer to an ungreased 8x8-inch baking pan. Cover pan snuggly with aluminum foil and bake at 350 degrees until rice is tender but still a bit crunchy, about 20 to 30 minutes. Remove bay leaves and serve immediately.

To serve, mold rice in an 8-ounce cup. Place 2 cups on each serving plate for a main course or 1 cup for an appetizer.

Basic Seafood Stock (makes approx. 1 quart

1 medium onion, unpeeled and quartered
1 large garlic clove, unpeeled and quartered
1 rib of celery, quartered
1-1/2# rinsed shrimp heads/shells or crawfish or crab shells
Cover with water and bring to a boil. Simmer 4-6 hours, adding water as needed.