Melt the fat in a 4-quart saucepan over medium heat. Add the tasso and andouille and cook, stirring frequently, until crisp, about 5 to 8 minutes. Add the onions, celery and bell peppers and cook, stirring occasionally and scraping the bottom of the pan well, until tender but still firm, about 5 minutes. Add the chicken, raise the heat to high and cook, stirring constantly, for 1 minute. Reduce the heat to medium, add the Magic Seasoning, bay leaves, and garlic. Cook, stirring constantly and scraping the pan bottom as needed, for 3 minutes. Add the tomatoes and cook, stirring frequently, until the chicken is tender, about 5 to 8 minutes.
Preheat the oven to 350°.
Add the tomato sauce to the saucepan and continue to cook, stirring fairly often, for 7 minutes. Stir in the stock, bring to a boil, then stir in the green onions. Cook, stirring once or twice, for 2 minutes. Add the rice, shrimp and oysters, stir well, and remove from the heat. Transfer to an ungreased 8 x 8-inch baking pan, cover snugly with aluminum foil and bake until the rice is tender but still a bit crunchy, about 20 minutes. Remove from the oven and let stand, covered, for 10 minutes. Discard the bay leaves and serve immediately.
Copyright© 1995 by Paul Prudhomme