Paul Prudhomme's Jambalaya

36 large oysters, shucked
1 cup diced ham
1 cup raw, diced boneless chicken
6 tablespoons butter or margarine
3 cups chopped onions
2 cups chopped celery
2 1/2 cups chopped green pepper
8 medium tomatoes, peeled, seeded and chopped
1 1/2 cups tomato puree
4 bay leaves
1 tablespoon oregano
1/2 teaspoon thyme leaves
3 cloves garlic, minced
1/2 teaspoon cayenne pepper
4 cups fish or 2 cups clam juice and 2 cups water
2 1/2 cups converted rice
1 chopped green onion
36 large shrimp, uncooked, deveined and shelled
1 cup diced smoked sausage

Cook ham, sausage and chicken in butter in Dutch oven until crisp, about 10 minutes. Add onion, celery and green peppers. Cook for 10 minutes. Add tomatoes, tomato puree, bay leaves, oregano, thyme, garlic and cayenne pepper; simmer for 10 minutes. Add fish stock. Bring to boil. Remove from heat.

Pour into large baking pan. Add rice. Cover tightly with foil. Bake at 350 degrees F for 20 minutes. Add shrimp, oysters and green onion. Cover and bake until all liquid is absorbed - about 15 minutes.

Makes 10 to 12 servings.