Cajun Shrimp and Oyster Jambalaya

1 pound fresh shrimp
1 dozen oysters
3 tablespoons butter
1 onion, minced
1 small clove garlic, minced
1 cup canned tomatoes
Dash of cayenne
1 teaspoon salt
1/2 chile pepper, minced
3 cups water or bouillon
1 1/3 cups uncooked rice

Cook shrimp, if fresh; drain and clean. Heat oysters in own liquor 5 minutes; drain.

Fry shrimp and oysters in butter 2 minutes. Add onion and garlic. Cook 5 minutes longer. Add seasonings, tomatoes, chile pepper and rice, mixing well. Add bouillon and simmer, covered 25 minutes or until rice is tender.

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