Chicken And Seafood Jambalaya - cooking recipe

Ingredients

2 1/2 Tbsp. chicken fat, pork lard or beef fat
2/3 c. chopped Tasso (preferred) or other smoked ham (preferably cure 81) (3 oz.)*
1/2 c. chopped Andouille smoked sausage (preferred) or other smoked pork sausage such as kielbasa (3 oz.)
1 1/2 c. chopped onion
1 c. chopped celery
3/4 c. chopped green pepper
1/2 c. chicken, cut into bite-size pieces
1 1/2 tsp. minced garlic
3/4 tsp. Tabasco sauce
2 bay leaves
1 1/2 tsp. salt
1 tsp. black pepper
3/4 tsp. dried thyme leaves
1 lb. tomatoes, peeled and chopped (about 4 medium)
2 c. seafood stock (preferably or water)
1/2 c. chopped green onion
2 c. uncooked rice (preferably converted)
1 1/2 tsp. dried oregano
1 1/4 tsp. white pepper
3/4 c. tomato sauce
1 1/2 doz. peeled medium shrimp (about 1/2 lb.)
1 1/2 doz. oysters in their liquor (10 oz.)

Preparation

* Tasso is a highly seasoned cajun smoked ham.