Poor Man'S Jambalaya

• 4 Tbsp. margarine
• 6 oz. tasso or other smoked ham (Cure 81), diced (about 1 1/2 c.)
• 6 oz. andouille smoked sausage or other pure smoked sausage, diced (about 1 heaping c.)
• 1 1/2 c. chopped onion
• 1 1/2 c. chopped celery
• 1 c. chopped green bell pepper
• 1 1/2 tsp. minced garlic
• 2 c. uncooked rice
• 4 c. basic beef, pork or chicken stock

1. In a large heavy cast-iron skillet, melt margarine over high heat.
2. Add tasso and andouille.
3. Cook 5 minutes.
4. Stir occasionally.
5. Add the onions, celery, bell pepper, garlic and seasoning mix.
6. Stir well.
7. Continue cooking until browned (about 10 to 12 minutes).
8. Stir occasionally, scraping pan bottom well. Stir in the rice and cook 5 minutes, stirring and scraping pan bottom.
9. Add stock; stir well.
10. Bring to boil, reduce heat and simmer until rice is tender, but still a bit crunchy (about 20 minutes).
11. Stir toward end of cooking.
12. Meanwhile, heat serving plates in 250u0b0 oven.
13. Remove bay leaves and serve immediately.

margarine, tasso, andouille smoked sausage, onion, celery, green bell pepper, garlic, rice, basic beef

Taken from www.cookbooks.com/Recipe-Details.aspx?id=995040 (may not work)