Chicken and Seafood Jambalaya

1 1/2 tsp salt
1 1/2 tsp cayenne_pepper
3/4 tsp dried thyme leaves
1 tsp ground oregano
1 1/4 tsp white_pepper
1 tsp black pepper
1 tsp creole_seasoning (Zaterians is good)
1 cup smoked ham ,diced (preferrably tasso) or Cure 81
1/2 cup diced smoked andouille sausage or 1 med sized polish sausage, diced
3 med sized chicken breast halves, cut into bite sized pieces
1/4 cup olive oil
1 cup diced celery
2 med white onions , diced
1 med red or green bell_pepper , diced
2 tsps minced fresh garlic
1 large can cut up tomatoes with juice
1/2 small can tomato_paste
2 cups seafood stock or Knorr's shrimp bouillion
1/2 pound medium shrimp , cleaned and devined (do not use cooked shrimp)
1 pound lump crabmeat
2 cups uncooked white rice

Note: You can replace the crab with a quart of shucked oysters . I don't like oysters and think they permeate the dish with their flavor to much.But if you like them then enjoy! This is a very mildly hot recipe. I always taste and adjust as I go along with the seasonings.