Poorman'S Jambalaya

• Seasoning Mix
• 4 small whole bay leaves
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 teaspoon dry mustard
• 1 teaspoon ground red pepper (preferably cayenne)
• 1 teaspoon gumbo file (file powder)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme leaves
• 4 tablespoons margarine
• 6 ounces tasso or other smoked ham, Cure 81, diced about 1 1/2 cups
• 6 ounces andouille smoked sausage diced, about 1 heaping cup
• 1 1/2 cups chopped onions
• 1 1/2 cup cups chopped celery
• 1 cup chopped green bell peppers
• 1 1/2 teaspoons minced garlic
• 2 cups uncooked rice
• 4 cups basic beef, pork or chicken stock

1. Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.
2. In a large heavy skillet, 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 browned, about 10 to 12 minutes, stirring occasionally and scraping, the pan bottom well. Stir in the rice and cook 5 minutes, stirring and scraping pan bottom occaionally. Add the stock, stirring well. Bring mixture to a boil;reduce heat and simmer until rice is tender but still a bit crunchy, about 20 minutes, stirring occasionally toward the end of cooking time. Meanwhile, heat the serving plates in a 250 oven. Remove bay leaves and serve immediately.

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

Taken from www.epicurious.com/recipes/member/views/poormans-jambalaya-1277736 (may not work)