|Green pepper||To Taste|
|Diced cooked ham||1 1⁄2 Cup (24 tbs)|
|Diced cooked chicken||1 Cup (16 tbs)|
|Cooked rice||6 Cup (96 tbs)|
Cover shrimp with cold water.
Season with salt and pepper.
Cook for 5 minutes or until shrimp are ten- ' der; drain, reserving stock.
Melt 3 tablespoons fat in pan; stir in flour until mixture is blended.
Add 3/4 cup hot reserved stock, vegetables and oysters; sim- mer for several minutes or until vegetables are ten- der.
Add shrimp, ham, chicken and rice.
Stir until heated through.
Garnish with parsley, hearts of cel- ery, radishes and scallions.