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