Paul Prudhomme's Poorman's Jambalaya

Total Time: 1 hr 10 mins Preparation Time: 50 mins Cook Time: 20 mins

Ingredients

• 4 small bay leaves
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dry mustard
• 1 teaspoon ground red pepper (preferably cayenne)
• 1 teaspoon gumbo file (file powder) (optional)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme leaves
• 4 tablespoons margarine
• 6 ounces tasso (about 1 1/2 cups) or 6 ounces other smoked ham, diced
• 6 ounces smoked andouille sausages (about 1 heaping cup) or 6 ounces kielbasa, diced
• 1 1/2 cups onions, chopped
• 1 1/2 cups celery, chopped
• 1 cup bell pepper, chopped
• 1 1/2 teaspoons minced garlic
• 2 cups uncooked rice (preferably converted)
• 4 cups beef stock or 4 cups chicken stock (if not salt-free, adjust salt)

Recipe

• 1 seasoning mix: combine all the ingredients in a small bowl and set aside.
• 2 jambalaya: use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.
• 3 add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
• 4 stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
• 5 bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.