---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cajun
       Yield: 4 servings
            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
     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
    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