Chicken and Sausage Jambalaya
(Paul Prudhomme's recipe)

4 small bay leaves
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
3/4 tsp ground red pepepper (cayenne) (to taste)
1 tsp gumbo file (optional)
1/4 tsp ground cumin
1/4 tsp blk pepper
1/4 tsp dry thyme leaves
4 tsp butter
6 oz smoked sausage
6 oz andouille sausage
11/2cups chopped onions
11/2cups chopped celery (optional)
1 cps chopped bell peppers
11/2 tsp minced garlic
2 cups uncooked rice (converted)
4 cups basic beef, pork or chicken stock

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside
In a large heavy skillet preferably cast iron by Lodge 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 browned, about 10 - 12 minutes, stirring occasionally and scraping the pan bottom well
Stir in the rice and cook 5 minutes, stirring and scraping the bottom occasionally.
Add the stock, stirring well.
Bring mixture to a boil: reduce heat and simmer until rice is tender but still 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 bay leaves
and serve immediately…