Oyster and Sausage Jambalaya

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2 bay leaves

1 teaspoon salt

1 teaspoon gumbo file

1/2 teaspoon each black and white pepper, dry mustard, cayenne, chili powder, cumin and thyme leaves

1/4 teaspoon ground cloves

3 tablespoon butter

2 cups chopped onion

1 cup each chopped green bell pepper and celery

1 tablespoon minced garlic

2 tablespoon minced parsley

1 cup finely-chopped Tasso ham

1 pound lean pork, cut into 1/2-inch cubes

6 smoked Andouille sausages, sliced 1/2-inch thick

1 1/2 cups raw long-grain white rice

1 (16-ounce) can whole tomatoes, drained

3 cups beef stock

1 pint fresh-shucked oysters (about 2 dozen medium), drained