4 sm. whole bay leaves
1 tsp. salt
1 tsp. white pepper
1 tsp. dry mustard
1 tsp. ground red pepper (preferably cayenne)
4 tbsp. butter
6 oz. tasso or other smoke ham diced, about 1 1/2 c.
6 oz. andouille smoked sausage or any good pure smoked pork sausage, diced, about 1 heaping c.
1 1/2 c. chopped onions
1 1/2 c. chopped celery
1 tsp. gumbo file, powder (optional)
1/4 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. dried thyme leaves
1 c. chopped green bell peppers
1 1/2 tsp. minced garlic
2 c. uncooked rice
4 c. basic beef, pork or chicken stock

STOCK:

About 2 quarts cold water.

Vegetable trimmings from the recipe above or 1 medium onion, unpeeled and quartered, 1 large clove garlic, unpeeled and quartered and 1 rib celery.

Bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe you're cooking, or

For Fowl and Game Stocks: 1 1/2 to 2 pounds backs, and/or bones from chickens, quinea hens, ducks, geese, rabbits, etc.

For Beef or Turtle Stocks: 1 1/2 to 2 pounds beef shank (preferred) or other beef or turtle bones.

For Pork Stock: 1 1/2 to 2 pounds pork neck bones (preferred) or other pork bones.

Always start with cold water, enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot might be uncovered or set a lid on it askew. Stir, cool and refrigerate until ready to use.

Note: Remember that if you are short on time, using a stock simmered 20-30 minutes is far better than using just water in any recipes.

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

In a large heavy skillet (preferably cast iron) melt the butter over High heat. Add the ham an andouille; cook 5 minutes, stirring occasionally. Add the onions, celery, bell peppers, seasoning mix and garlic. Stir well and continue cooking until browned, about 10-12 minutes, stirring occasionally and scraping the pan bottom well. Stir in the rice and cook 5 minutes, stirring and scraping pan bottom occasionally. Add the stock, stirring well.

Bring mixture to a boil; reduce heat and simmer until rice is tender but still a bit crunchy, about 20 minutes, stirring occasionally toward the end of cooking time. Remove bay leaves and serve immediately. Makes 4 main course servings or 8 appetizer servings.