Recipe - Oyster And Corn Chowder

=== SEASONING MIX ===
2 Bay leaves
1 teaspoon Salt
1 teaspoon Gumbo file
One half teaspoon Black pepper
One half teaspoon White pepper
One half teaspoon Dry mustard
One half teaspoon Cayenne
One half teaspoon Chili powder
One half teaspoon Cumin
One half teaspoon Thyme leaves
One fourth teaspoon Ground cloves
=== PREPARATION ===
3 tablespoon Butter
2 cup Chopped onion
1 cup Chopped green bell pepper
1 cup Chopped celery
1 tablespoon Minced garlic
2 tablespoon Minced parsley
1 cup Finelychopped Tasso ham
1 pound Lean pork; cut 1/2" cubes
6 Smoked Andouille sausages;
cut or sliced up 1/2" thick
1 One half cup Raw longgrain white rice
1 cn Whole tomatoes (16 oz);
drained
3 cup Beef stock
1 pt Freshshucked oysters (abt
24 medium); drained

Make seasoning mix: Grind bay leaves and mix with remaining spices and
herbs.

In a heavy 7 to 8quart pot or kettle melt butter over low heat. Add
onions, green pepper, celery, garlic, parsley, Tasso and pork and brown
over low heat, stirring constantly, 15 minutes. Add sausage and seasoning
mix, mix thoroughly and continue cooking, stirring frequently, for 20
minutes.

Add rice, raise heat to medium and cook 5 minutes, or until rice is lightly
browned, stirring and scraping sides and bottom of pot. Add tomatoes, stock
and oysters and mix gently. Raise heat to high, bring to a boil and cook,
uncovered, 5 minutes.

Cover pot, reduce heat to low and cook 40 minutes, stirring gently every 5
to 10 minutes. If too dry, add One fourth to One half cup water after about 30 minutes.
Uncover pot, raise heat to medium and allow rice to dry out, about 10
minutes without stirring. Stir very gently, so as not to break up oysters
and serve immediately.

This recipe yields 4 to 6