Local ingredients dance to a Dixieland beat
In a 4-quart heavy pot, sauté the sausage until firm; remove with a slotted spoon. Add the bacon grease and sauté the minced pork in it for about 3 minutes. Add the chicken and cook through. Add the onions, green onions, peppers, garlic, bay leaf, thyme and sauté for 5 minutes. Add the rice and sauté for 3 minutes, stirring constantly. Add the tomato paste and cook for another 2–3 minutes, stirring continuously. Add the sausage, tomatoes, celery, parsley, salt, pepper, cayenne and the liquid. Bring to a boil, reduce heat, and cook slowly, covered, stirring occasionally until the rice is done, about 15–18 minutes.
Preheat oven to 350°. Transfer everything to a shallow 4-quart baking dish and stir in the shrimp and oysters. Place uncovered in the oven and cook for 20–30 minutes until the seafood is done. Stir twice while baking, using a large fork to fluff the rice and ensure the seafood is cooking evenly.