POOR MAN'S JAMBALAYA

      Title: POOR MAN'S JAMBALAYA
  Categories: Cajun
       Yield: 4 Servings
  
            Seasoning mix
       4    Whole bay leaves (small)
       1 ts Salt
       1 ts White pepper
       1 ts Dry mustard
       1 ts Ground red pepper (cayenne)
       1 ts Gumbo file (file powder), op
            -tional
     1/2 ts Ground cumin
     1/2 ts Black pepper
     1/2 ts Dried thyme leaves
       4 tb Margerine
       6 oz Tasso (prerred) or other smo
            -ked ham, diced
       6 oz Andouille smoke sausage (pre
            -ferred) or kielbasa
   1 1/2 c  Chopped onions
   1 1/2 c  Chopped celery
       1 c  Chopped green bell peppers
   1 1/2 ts Minced garlic
       2 c  Uncooked rice (converted)
       4 c  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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