Jambalaya

(From Doug Schmidlin  in Cincy.)

Combine seasonings in a small bowl. Using a big pot, melt margarine (or butter) over high heat, add meat and stir fry for about 5 minutes, add onions, celery and green pepper and cook until transparent, add seasonings and uncooked rice, cook for 5 minutes stirring frequently. Add chicken broth and bring mix to boil; add canned tomatoes and 1/2 can of paste. Reduce and cook until rice is tender, about 20 minutes. You may want to reduce broth by about 1/2 cup to allow for juice in tomatoes, or, strain juice from tomatoes.

Ingredients:

4 small bay leaves
1 tsp. salt
1/2 tsp. black pepper
1 tsp. dry mustard
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin
1/2 tsp. thyme
4 tbl butter
6 oz "Good" spicy sausage
6 oz chicken
1 1/2 cup chopped onion
1 1/2 cup celery
1 cup chopped green or red pepper
1 1/2 tsp. minced garlic
2 cup un-cooked rice (uncle bens)
3 1/2 cup chicken stock (3 1/2 cups water; 4 cubes)
1 large can tomatoes (drain)
1 small can tomato paste

Suggest you have a fosters oil can with this one or maybe two! For garnishment put some sliced peppers, or a hot pepper or two.