Begin by gathering all your ingredients. Chop the onions, bell peppers, and celery, and mince the garlic. This means when you start cooking, everything is within arm's reach.

In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the andouille sausage and diced ham. Sauté for about 5 to 7 minutes until the meats are browned and the flavors begin to meld. The sizzling sound of meat hitting the hot pan should feel like a hug for the ears!

Next, toss in your chopped vegetables: bell pepper, onion, and celery. Cook them for about 5 minutes until they soften. The aroma wafting through your kitchen is sure to pull family members from their rooms! Stir in the minced garlic, and let it cook for an additional minute.

Now, sprinkle in the Creole seasoning, along with salt and pepper. Remember, seasoning is key. Adjust according to your taste preference.

Add the diced tomatoes into the pot. Stir well, and let everything simmer together for another 5 minutes. This step helps develop the flavors, allowing the tomatoes to break down and meld with the meats and spices.

Once the tomatoes have softened, it’s time to add the rice. Pour it into the pot and stir it to coat it in the rich mixture. This helps to infuse the rice with flavor.

Now, pour in the chicken stock, stirring gently to combine everything. Toss in the bay leaves, which will impart a lovely herbal note as the mixture cooks.

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Cook for about 20-25 minutes or until the rice is fully cooked and has absorbed most of the liquid.

After the rice is cooked, carefully fold in the shrimp and fish fillets. Allow this to simmer for an additional 5-7 minutes. Lastly, add the oysters and their liquor. The oysters will only need a few minutes to heat up and infuse their flavor into the jambalaya.

Once everything is cooked thoroughly, remove the pot from the heat. Discard the bay leaves. Garnish your jambalaya with finely sliced green onions, and if you dare, drizzle a bit of hot sauce atop each serving. This dish is ready to hit the table!