Seasoning Mix
4 whole bay leaves
1 teaspoon ground cayenne pepper
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon dried thyme leaves
1 teaspoon dry mustard
1 teaspoon gumbo file
1 teaspoon cumin
Jambalaya
4 teaspoons unsalted butter
1 cups chopped tasso (preferred) or other smoked ham like black forest
6 oz. smoked sausage (good and pure) about 1 cup chopped
1 cups chopped onions
1 cups chopped celery
1 cup chopped green bell peppers
1 Tablespoon minced garlic
4 cups chicken stock
2 cups uncooked converted rice
Combine the seasoning mix ingredients in small bowl and set aside.
Melt the butter in a 2-quart saucepan over high heat. Add the ham and sausage; cook until meat starts to brown, about 5 minutes, stirring frequently. Add veggies and spices continue cooking until brown, about 10 to 12 minutes. Stir frequently scraping sides and bottom of pan. Add broth and bring to a boil. Add rice, reduce heat and simmer until rice is tender but still a bit crunchy, about 20 minutes. Stir well and remove bay leaves. Let sit 5 minutes before serving.
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