Poor man's jambalaya

Yield: 4 Servings

Measure Ingredient
\N \N Seasoning mix
4 \N Whole bay leaves (small)
1 teaspoon Salt
1 teaspoon White pepper
1 teaspoon Dry mustard
1 teaspoon Ground red pepper (cayenne)
1 teaspoon Gumbo file (file powder), op tional
½ teaspoon Ground cumin
½ teaspoon Black pepper
½ teaspoon Dried thyme leaves
4 tablespoons Margerine
6 ounces Tasso (prerred) or other smo ked ham, diced
6 ounces Andouille smoke sausage (pre ferred) or kielbasa
1½ cup Chopped onions
1½ cup Chopped celery
1 cup Chopped green bell peppers
1½ teaspoon Minced garlic
2 cups Uncooked rice (converted)
4 cups Basic beef, pork or chicken stock

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a large heavy skillet (preferably cast iron), melt the margarine over high heat. Add the tasso and andouille; cook 5 minutes, stirring occasionally. Add the onions, celery, bell peppers, seasoning mix and garlic. Stir well and continue cooking until brown, about 10-12 minutes, stirring occasionally and scrapin the pan bottom well.

Stir in the rice and cook 5 minutes, stirring and scraping the pan bottom occasionally. Add the stock, stirring well. Bring mixture to a boil; reduce heat and simmer until rice is tender but a bit crunchy, about 20 minutes, stirring occasionally toward the end of cooking time. Meanwhile, heat the serving plates in a 250 degree oven. Remove the bay leaves and serve immediately. To serve as a main course, spoon 2 cups Jambalaya onto each heated serving plate; for appetizer serve 1 cup.

Source: Paul Prudhomme's Louisiana Kitchen

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