Poor Man's Jambalaya

Ingredients

4 bay leaves
3 gr salt
6 gr pepper
5 ml dry mustard
1 gumbo file
1 gr cumin
1 gr black pepper
1 gr thyme leaves
4 margerine
160 gr tasso
95 gr andouille smoke sausage
180 gr onions
150 gr celery
140 gr green bell peppers
4 gr garlic
240 gr rice
550 gr basic beef

Instructions

-stock 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.