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Poorman's Jambalaya

Recipe By:
Serving Size: 4 Preparation Time :0:00
Categories : Cajun Pork Rice Sausage Poultry


4 small Whole bay leaves
1 teaspoon Salt
1 teaspoon White pepper
1 teaspoon Dry mustard
1/4 teaspoon Ground red pepper -- (cayenne)
1 teaspoon Gumbo file' -- (i.e. file' powder) - optional
1/2 teaspoon Ground cumin
1/2 teaspoon Black pepper
1/2 teaspoon Dried thyme leaves

4 tablespoons Margarine or oil for frying
1 pound More or less of ham -- diced -- firm and- lean is best.
1 pound More or less of smoked sausage -- diced. (Eckridge)

1 1/2 cups Chopped onions.
1 1/2 cups Chopped celery
1 cup Chopped green bell peppers (may substitute red-bell peppers for color if they are cheap)
1 1/2 teaspoons Minced or chopped fresh garlic
2 cups Uncooked rice (Uncle Ben's Converted)
4 cups Chicken stock


Total time, including chopping, approximately 2 hours. Serves 4 as a main course, or 8 one cup appetizers. mix seasoning into a small dish and set aside. Heat large cast iron skillet (dutch oven) over medium high heat. Add margarine or oil. Add the ham and sausage; cook for 5 minutes, stirring often. Add the onions, celery, bell peppers, seasoning mix and garlic. Stir well, lower heat to medium and continue cooking until browned -- about 10 to 12 minutes, stirring often and scraping pan bottom well. Stir in the rice and cook 5 minutes, scraping pan bottom occasionally. Add the stock, stirring well. Bring to a boil; reduce heat to a low simmer. Simmer covered about 35-45 minutes until rice is tender and until all the liquid is absorbed. Stir occasionally toward the end of cooking time. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50 Shared by "Fred Towner"

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