1    Onion, large -- chopped (8
Oz)
1    Green bell pepper, med. --
Stemmed, seeded and
Chopped
1/4 c  Celery -- diced
1 ts Garlic -- minced or pressed
1/4 lb Turkey sausage -- thinly
Sliced
2    Turkey bacon slices --
Diced
1/4 lb Turkey ham -- cut into 1/2"
1    Bay leaf

1/4 teaspoon Cayenne 1/2 teaspoon Dried thyme leaves 1/2 teaspoon
Dried basil 1/2 teaspoon Black pepper 1/4 cup Chopped parsley 1 cup
Long-grain white rice 1 pound Canned tomatoes — cut up 3 cups Chicken
broth — regular 10 ounces Oyster, fresh, shucked — small Pacific 1
pound Shrimp, medium (44-50 ct.) — shelled and deveined to taste

In a 5 to 6 quart pan over high heat, combine onion, bell pepper, celery,
garlic, and 1/2 cup water. Stir often until moisture evaporates and
vegetables begin to stick to pan, about 10 minutes. Stir free with 2 tb.
water. Add turkey sausage, bacon, and ham and stir often until mixture
begins to brown, 8 to 10 minutes. Stir in bay leaf, cayenne, thyme, basil,
pepper, parsely, rice, tomatoes and their liquid, broth, and juices drained
from oysters. Bring to a boil over high heat, cover and simmer until rice
is tender to bite, 30 to 40 minutes. Stir occasionally. until shrimp turn
pink, about 8 minutes; stir often. Season to taste with salt. Makes 8
servings, each 240 calories (20% from fat), 21 g protein, 5.4 g fat (1.5 g
sat), 28 g carbo, 502 mg sodium, 111 mg cholesterol.