CAJUN JAMBALAYA WITH ANDOUILLE SAUSAGE AND TASSO

Cajun Jambalaya with Andouille Sausage and Tasso image

Provided by Vicki Butts (lazyme)

Time 55m

Number Of Ingredients 20

SEASONING MIX:
5 sm bay leaves
1/2 tsp salt
1 tsp white pepper
1 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp dried thyme leaves
RICE:
5 Tbsp butter
3 c white rice, browned
1/2 lb tasso or other smoked ham
1/2 lb andouille smoked sausage, or any good smoked sausage
2 c onions, chopped
2 c celery, chopped
1 c bell pepper, chopped
2 tsp garlic, minced
1/2 stick butter
5 1/2 c chicken stock
1/2 Tbsp file powder, optional

Steps:

1. Combine the seasonings and set aside.
2. In a heavy skillet, melt the butter and brown the raw rice over medium heat, stirring constantly until golden-brown.
3. Chop the Tasso and Andouille sausage. Melt the butter in another heavy skillet (cast iron preferred) and cook the Tasso and sausage over high heat for 5 minutes or so.
4. Add the onion, celery, bell pepper, garlic, and seasoning mix, and continue to cook, stirring frequently, until browned (about 10 minutes).
5. Stir in the browned rice and add the stock. Stir well and bring to a boil.
6. 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.
7. Remove the bay leaves and serve immediately, or pour into a long flat open pan to cool so it will not continue to cook.
8. 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.
9. Serve with little green peas and whole kernel corn, if desired.