3 tbsp. bacon fat
1 lb. cooked ham, cubed
3 c. chopped onion
3 cloves garlic, minced
1/2 lb. Kielbasa, thinly sliced
1 c. green bell pepper
6 ripe tomatoes, thin wedges
1 (2 lb. 3 oz.) can tomatoes, Italian style
1 tbsp. crab boil
1 lemon
2 dozen oysters
1 (3 oz.) can tomato paste
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. thyme
1/2 c. celery, chopped
1/2 c. minced parsley
2 sm. bay leaves
2 lbs. shrimp
4 c. water
1/2 tsp. hot pepper sauce
2 c. uncooked rice

In large Dutch oven heat fat; add ham, onion, garlic, cook and stir 5 minutes. Add sausage, green pepper, tomatoes, tomato paste, salt, pepper, thyme, celery, bay leaves; stir well until blended. Cover and simmer 2 hours.

Meantime, place shrimp in medium size pan. Add water, crab boil, lemon and hot sauce. Bring to boil, turn off and drain out shrimp, reserve liquid, discard lemon. When sausage mixture is done, add rice, reserved liquid from shrimp. Cover and cook 20 minutes. During last 20 minutes add shrimp and oysters. Remove bay leaves. Serve hot.