Jambalaya, Frank's Cajun
INGREDIENTS:
4 sm Whole bay leaves 1 1/2 c Smoked ham
1 ts Salt 1 c Smoked pork sausage, diced
1 ts White pepper 1 1/2 c Onions, chopped
1 ts Dry mustard 1 1/2 c Celery, chopped
1 ts Ground red pepper 1 c Bell peppers, chopped
1 ts Gumbo file 1 1/2 ts Garlic, minced
1/2 ts Ground cumin 2 c Uncooked rice
1/2 ts Black pepper 4 c Basic beef, pork or chicken
1/2 ts Dried thyme leaves Stock
4 tb Margarine
4 sm Whole bay leaves 1 1/2 c Smoked ham
1 ts Salt 1 c Smoked pork sausage, diced
1 ts White pepper 1 1/2 c Onions, chopped
1 ts Dry mustard 1 1/2 c Celery, chopped
1 ts Ground red pepper 1 c Bell peppers, chopped
1 ts Gumbo file 1 1/2 ts Garlic, minced
1/2 ts Ground cumin 2 c Uncooked rice
1/2 ts Black pepper 4 c Basic beef, pork or chicken
1/2 ts Dried thyme leaves Stock
4 tb Margarine
Thoroughly combine the seasoning. Mix ingredients in a small bowl and set aside. In a large heavy skillet, melt margarine. Add ham and sausage. Cook for 5 minutes, stirring occasionally. Add onions, celery, bell peppers, garlic and seasoning mix. Stir well and continue cooking until browned, 10 to 12 minutes, stirring occasionally and scrapping bottom of pan occasionally. Add the stock, stirring well. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes. Randy Rigg Submitted