Instructions: 1/4 Teaspoon Cayenne 1/2 teaspoon Dried thyme leaves 1/2 teaspoon Dried basil 1/2 teaspoon Black pepper 1/4 cup Chopped parsley 1 cup Long-grain white rice 1 pound Canned tomatoes - cut up 3 cups Chicken broth - regular 10 ounces Oyster, fresh, shucked - small Pacific 1 pound Shrimp, medium (44-50 ct.) - shelled and deveined to taste

In a 5 to 6 quart pan over high heat, combine onion, bell pepper, celery, garlic, and 1/2 cup water. Stir often until moisture evaporates and vegetables begin to stick to pan, about 10 minutes. Stir free with 2 tb. water. Add turkey sausage, bacon, and ham and stir often until mixture begins to brown, 8 to 10 minutes. Stir in bay leaf, cayenne, thyme, basil, pepper, parsely, rice, tomatoes and their liquid, broth, and juices drained from oysters. Bring to a boil over high heat, cover and simmer until rice is tender to bite, 30 to 40 minutes. Stir occasionally. until shrimp turn pink, about 8 minutes; stir often. Season to taste with salt.

Makes 8

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