Poor Man's Jambalaya

• 1 x seasoning mix
• 4 whole bay leaves
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 teaspoon dry mustard
• 1 teaspoon cayenne pepper ground
• 1 teaspoon gumbo file powder
• 1/2 teaspoon cumin ground
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme dried
• 4 tablespoons margarine
• 6 ounces tasso or other smoked ham
• 6 ounces andouille smoked sausage
• 1 1/2 cups onions chopped
• 1 1/2 cups celery chopped
• 1 cup green bell peppers chopped
• 1 1/2 teaspoons garlic minced
• 2 cups rice uncooked
• 4 cups beef stock

1. Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.
2. In a large heavy skillet (preferably cast iron), melt the margarine over high heat.
3. Add the tasso and andouille; cook 5 minutes, stirring occasionally.
4. Add the onions, celery, bell peppers, seasoning mix and garlic.
5. Stir well and continue cooking until brown, about 10 to 12 minutes, stirring occasionally and scrapin the pan bottom well.
6. Stir in the rice and cook 5 minutes, stirring and scraping the pan bottom occasionally.
7. Add the stock, stirring well.
8. 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.
9. Meanwhile, heat the serving plates in a 250 degree F oven.
10. Remove the bay leaves and serve immediately.
11. To serve as a main course, spoon 2 cups Jambalaya onto each heated serving plate; for appetizer serve 1 cup.

seasoning mix, bay leaves, salt, white pepper, mustard, cayenne pepper, gumbo file, cumin ground, black pepper, thyme, margarine, tasso, sausage, onions, celery, green bell peppers, garlic, rice, beef stock

Taken from recipeland.com/recipe/v/poor-mans-jambalaya-38025 (may not work)