Poorman's Jambalaya

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02

Title: Poorman's Jambalaya
Categories: D/g, Cajun, Ham, Sausage, Boat
Yield: 4 servings

MMMMM-----------------------SEASONING MIX----------------------------
4 sm Whole bay leaves
1 ts Salt
1 ts White pepper
1 ts Dry mustard
1/4 ts Ground red pepper
-(cayenne)
1 ts Gumbo file' (i.e. file'
-powder), optional
1/2 ts Ground cumin
1/2 ts Black pepper
1/2 ts Dried thyme leaves

MMMMM---------------------------MEATS--------------------------------
4 tb Margarine or oil for
-frying
1 lb More or less of ham --
-diced -- firm and lean is
-best.
1 lb More or less of smoked
-sausage, diced.
-(Eckridge)

MMMMM---------------------VEGETABLES & RICE--------------------------
1 1/2 c Chopped onions.
1 1/2 c Chopped celery
1 c Chopped green bell peppers
-(may substitute red bell
-peppers for color if they
-are cheap)
1 1/2 ts Minced or chopped fresh
-garlic
2 c Uncooked rice
(Uncle Ben's Converted)
4 c 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

From: Dale Shipp Date: Dec-22-95 10:31pm

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