CAJUN JAMBALAYA WITH ANDOUILLE SAUSAGE AND TASSO

Cajun Jambalaya With Andouille Sausage and Tasso image

Provided by lazyme

Categories Pork

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 17

5 small bay leaves
1/2 teaspoon salt
1 teaspoon white pepper
1 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
5 tablespoons margarine
3 cups white rice, browned (we prefer Uncle Ben's)
1/2 lb tasso or 1/2 lb other smoked ham
1/2 lb andouille smoked sausage or 1/2 lb any good Polish sausage
2 cups onions, chopped
2 cups celery, chopped
1 cup bell pepper, chopped
2 teaspoons garlic, minced
1/4 cup margarine
5 1/2 cups chicken stock

Steps:

Combine the seasonings and set aside.
In a heavy skillet, melt the margarine and brown the raw rice over medium heat, stirring constantly until golden-brown.
Chop the Tasso and Andouille sausage.
Melt the margarine in another heavy skillet (cast iron preferred) and cook the Tasso and sausage over high heat for 5 minutes or so.
Add the onion, celery, bell pepper, garlic, and seasoning mix, and continue to cook, stirring frequently, until browned (about 10 minutes).
Stir in the browned rice and add the stock.
Stir well and bring to a boil.
Reduce the heat and simmer until the rice is tender but still crunchy (about 20 minutes).
This must be stirred frequently to keep the rice from sticking and burning.
Remove the bay leaves and serve immediately, or pour into a long flat open pan to cool so it will not continue to cook.
To serve, heat the plates and press about 1/2 cup lightly into a teacup or Pyrex custard cup and turn onto each plate.
Serve 2 molds for a main course or 1 for an appetizer.
Serve with little green peas and whole kernel com.