1 lb. med.-size shrimp
3 whole boneless and skinless breasts of chicken
1/2 lb. baked ham
2 doz. lg. shucked oysters
2 tbsp. salad oil
4 tbsp. butter
1/3 c. onions, finely minced
3/4 c. green pepper, sm. dice
1 tsp. very finely minced garlic
1 bay leaf, very finely minced
1/4 tsp. thyme
1 1/2 c. long-grain rice
1/4 tsp. saffron
1/4 tsp. ground cloves
1/4 tsp. ground allspice
4 lg. peeled, fresh tomatoes - 1/2 in dice
1 tbsp. very finely minced parsley
1/4 tsp. Tabasco
2 tbsp. lemon juice
Salt, pepper to taste

Place shrimps in pot with 1 quart cold water and 1/2 teaspoon salt. Slowly bring to boiling point. Drain shrimps, reserving liquid in which they are cooked. Peel shrimps; set aside. Return shells to cooking liquid and simmer 10 minutes. Strain stock. There should be 3 1/2 cups water; add water, if necessary, to make that amount of liquid.

Cut chicken into 1 inch dice. Cut ham into 1/2 inch dice. Drain oysters discarding juice; set aside.

Heat oil and 2 tablespoons butter over very low heat in large Dutch oven or heavy stewpot. Add chicken and ham. Saute, stirring frequently, until chicken loses raw color. Add onions, green pepper, garlic, bay leaf and thyme. Saute a few minutes until onion loses raw taste and color. Add shrimp stock, rice, saffron, cloves, allspice, tomatoes, parsley, Tabasco, lemon juice and 1 teaspoon salt. Mix well. Bring to boil over moderate heat; reduce heat as much as possible; cover pot and simmer 20 minutes without stirring.

Melt remaining 2 tablespoons butter in another pan and saute oysters until edges begin to curl. Add shrimps and oysters to jambalaya, tossing lightly. Add salt and pepper to taste. Cook until shrimps and oysters are heated through. If rice seems too moist, continue to cook for a few minutes uncovered.