Heat the oil in a heavy kettle or Dutch oven. Add the chicken and sausage and brown the chicken all over, till it sticks to the pan somewhat.
Add the onions, bell peppers, celery, and garlic, and sauté until they wilt.
Add the oyster water or stock and enough more water to make 7 cups total. Bring to a light boil, stirring to dissolve the browned bits in the pot.
Add Tabasco, Worcestershire, bay leaf, thyme, marjoram, Creole seasoning and salt. Bring the pot to a boil, Lower to a light boil and cook for 30 minutes.
Remove the chicken. Stir the rice into the pot. Cover and lower to a simmer for 30 minutes.
Remove the chicken meat from the bones and set aside.
When the rice is cooked, stir in the chicken, green onions, parsley, and oysters. Stir all the ingredients well with a big spoon or wooden paddle. Continue to cook, uncovered, at the lowest possible temperature, stirring gently every couple of minutes, until the rice is just beginning to dry. Add seasonings to taste.