Ingredients
Seasoning Mix
2 whole bay leaves
1 1/2 teaspoon salt
1 1/2 teaspoons ground red pepper
1 1/2 teaspoons oregano, dried
1 1/4 teaspoons ground white pepper
1 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
2 1/2 tablespoons chicken fat or pork lard
2/3 cup chopped tasso or other smoked ham, about 3 ounces
1 1/2 cup chopped andouille smoked sausage
1 1/2 cups chopped onions
1 cup chopped celery
1/4 cup chopped green bell peppers
1 cup chicken, cut into bite sized pieces
1 1/2 teaspoons minced garlic
4 medium size tomatoes, peeled and chopped about 1 pound
1/4 cup canned tomatoe sauce
2 cups Basic Seafood Stock
1/2 cup chopped green onions
2 cups uncooked rice, preferably converted
1 1/2 dozen peeled shrimp, about 1/2 pound
1 1/2 dozen oysters
Preparation
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. 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 tomatoe 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 pan. Cover pan snuggly with aluminum foil and bake at 350 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.
