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 MMMMM