Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***seasoning mix***
   4      small   whol  bay leaves
   1      teaspoon      salt
   1      teaspoon      white pepper
   1      teaspoon      dry mustard
     1/4  teaspoon      ground red pepper -- (cayenne)
   1      teaspoon      gumbo file' -- (i.e. file' powder)
                        -- optional
     1/2  teaspoon      ground cumin
     1/2  teaspoon      black pepper
     1/2  teaspoon      dried thyme leaves
                        ***meats***
   4      tablespoons   margarine or oil for frying
   1      pound         more or less of ham -- diced, firm and
                        -- lean is best.
   1      pound         smoked sausage -- diced (Eckridge)
                        ***vegetables & rice***
   1 1/2  cups          chopped onions.
   1 1/2  cups          chopped celery
   1      cup           chopped green bell peppers -- (may substitute red
                        -- bell peppers for
                        -- color if they are
                        -- cheap)
   1 1/2  teaspoons     minced or chopped fresh garlic
   2      cups          uncooked rice
                        -- (Uncle Ben's
                        converted)
   4      cups          chicken stock

Preparation:

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.