CAJUN JAMBALAYA

Cajun Jambalaya (no tomato)

READY IN: 1 hr 10 mins

SERVES: 4

YIELDS: 8 appetizer servings

INGREDIENTS

• Seasoning Mix
• 4  small bay leaves
• 1  teaspoon salt
• 1  teaspoon white 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

• Jambalaya
• 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)

DIRECTIONS

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.