6 oz. hot smoked sausage, cubed
6 oz. ham, diced
4 c. chicken stock
1 can stewed tomatoes
2 c. uncooked rice
4 bay leaves
1/2 tsp. cumin
1/2 tsp. thyme
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 tsp. white pepper
1 tsp. dry mustard
1 tsp. cayenne pepper
1 tsp. gumbo file
1 1/2 c. onion
1 1/2 c. celery
1 1/2 c. bell pepper

Brown sausage and ham in cast iron skillet in 4 tablespoons butter. Add onions, celery, bell pepper and seasonings. Stir well, scraping pan bottom, until browned. Add stock, stirring well. Bring to boil; reduce heat and simmer until rice is tender, but still a bit crunchy, about 20 minutes, stirring occasionally. Remove bay leaves and serve immediately on heated plates.