SHRIMP AND OYSTER JAMBALAYA
3 cups raw rice ½ pint oysters, drain; reserve liquid ¼ cup cooking oil 1 pound fresh shrimp, cleaned and deveined 2 tablespoons butter ¼ cup flour ½ cup celery, chopped fine 1 large onion, chopped fine ½ cup canned whole tomatoes 1 clove garlic, mashed 1 bay leaf, optional 1 pimiento, chopped ¼ cup parsley, chopped 1 teaspoon Worcestershire sauce salt and pepper to taste
Cook rice according to directions on package, set aside. Heat butter in saucepan, add shrimp, cook 5 minutes; add oysters, and cook 5 minutes longer; set aside. Heat oil in large heavy skillet, with tight fitting lid. Make a roux by adding the flour; stir constantly till golden brown. Take pot off the fire, and add onions and celery. Stir until vegetables are withered. Add tomatoes, bay leaf and garlic. Stir a few minutes. Add cooked rice to mixture, stir evenly. Add cooked shrimp and oysters. Season to taste. Cover with lid. Cook over low heat about 10 minutes. Add Worcestershire sauce, parsley and pimiento. Serve hot.