Serves 4

INGREDIENTS
SEASONING MIX:
4 small whole bay leaves
1 teaspoon salt
1 teaspoon or more white pepper
1 teaspoon or more dry mustard
1 teaspoon or more ground red pepper (should be cayenne, this is the heat factor)
1 teaspoon or more gumbo filé (filé powder)
1 teaspoon or more ground cumin
1/2 teaspoon black pepper
around a teaspoon or so dried thyme leaves

4 tablespoons margarine
1 1/2 cups or so diced, smoked ham
1 heaping cup of diced kielbasa
1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 cup chopped green bell peppers
1 1/2 teaspoon or more minced garlic
2 cups uncooked converted rice ( a 16 oz box of Uncle Ben’s will do)
4 cups chicken stock

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

In a large heavy skillet (cast iron is preferred, if not a must) melt the margarine over high heat. Add the ham and sausage; cook 5 minutes, stirring occasionally. Add the onions, celery, bell peppers (better known as the Holy Trinity), seasoning mix and garlic. Stir well and continue cooking until browned, about 10 to 12 minutes, stirring occasionally and scraping the pan bottom well. Stir in the rice and cook 5 minutes or less, 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.