Chef Paul Prudhomme’s Chicken and Seafood Jambalaya

Ingredients

• 2 tablespoons fat (butter, chicken fat, lard, or olive oil all work)
• 3 ounces tasso ham*, cut into small cubes
• 3 ounces andouille sausage or kielbasa, cut into cubes
• 1 large onion, diced
• 3 ribs celery, diced
• 1 green bell pepper, diced
• 2 boneless, skinless chicken thighs, diced
• 1 large clove garlic, minced
• 1 (15-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 2 cups seafood stock
• 3 scallions, white and green parts, chopped
• 2 cups converted rice (like Uncle Ben’s)
• ½ pound peeled medium shrimp
• 18 oysters, shucked, with their liquor
• Optional: Serve with creole or hot sauce to taste.
• 2 whole bay leaves
• 2 teaspoons kosher salt
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme leaves
• Cayenne pepper, to taste