Ingredients:

Serves 4

Seasoning Mix:
2 whole bay leaves
1-1/2 tsp. salt
1-1/2 tsp. ground red pepper, cayenne if possible
1-1/2 tsp. dried oregano leaves
1-1/4 tsp. white pepper
1 tsp. black pepper
3/4-tsp. dried thyme leaves

Directions:

1. Combine seasoning mix ingredients in a small bowl and set aside.

Jambalaya:
2-1/2 Tbs. cooking oil
2/3-cup chopped tasso (if possible) or other smoked ham, 3 oz.
1/2-cup chopped andouille smoked sausage or other pure smoked pork sausage (i.e. Polish kielbasa), 3 oz.
1-1/2 cups chopped onions
1 cup chopped celery
3/4-cup chopped green bell peppers
1/2-cup chicken, cut into small pieces, 3 oz.
1-1/2 tsp. minced garlic
4 medium peeled and chopped tomatoes, 1 lb.
3/4-cup canned tomato sauce
2 cups Chicken Stock
1/2-cup chopped green onions
2 cups uncooked rice (converted if possible)
1-1/2 dozen peeled medium shrimp, 1/2-lb.
1-1/2 dozen oysters in their liquor (medium if possible), 10 oz.

Directions:

1. In a 4-quart saucepan, heat cooking oil over medium heat.
   
2. Add tasso and andouille.
   
3. Sauté until crisp, stirring frequently, 5-8 minutes.
   
4. Add onions, celery, and bell peppers.
   
5. Sauté until tender but firm, stirring occasionally and scraping bottom of pan well, 5 minutes.
   
6. Add chicken pieces.
   
7. Raise heat to high and cook 1 minute, stirring constantly.
   
8. Reduce heat to medium.
   
9. Add seasoning mix and minced garlic and cook 3 minutes, stirring constantly and scraping bottom of pan as needed.
   
10. Add tomatoes, cook until chicken is tender, stirring frequently, 5-8 minutes.
    
11. Add tomato sauce, stir often, 7 minutes.
    
12. Stir in seafood stock and bring to a boil.
    
13. Stir in green onions, stir once or twice, 2 minutes.
    
14. Add rice, shrimp, oysters, stir well and remove from heat.
    
15. Transfer to ungreased 8" x 8" baking pan.
    
16. Cover pan snuggly with aluminum foil, bake at 350 degrees F until rice is tender but still crunchy, 20-30 minutes.
    
17. Remove bay leaves, serve immediately.