Seasoning mix
      4    Whole bay leaves (small)

      1 ts Salt

      1 ts White pepper

      1 ts Dry mustard

      1 ts Ground red pepper (cayenne)

      1 ts Gumbo file (file powder), op

           -tional
    1/2 ts Ground cumin

    1/2 ts Black pepper

    1/2 ts Dried thyme leaves

      4 tb Margerine

      6 oz Tasso (prerred) or other smo

           -ked ham, diced
      6 oz Andouille smoke sausage (pre

           -ferred) or kielbasa
  1 1/2 c  Chopped onions

  1 1/2 c  Chopped celery

      1 c  Chopped green bell peppers

  1 1/2 ts Minced garlic

      2 c  Uncooked rice (converted)

      4 c  Basic beef, pork or chicken

           -stock
   Thoroughly combine the seasoning mix ingredients in a small bowl and set
  aside.  In a large heavy skillet (preferably cast iron), melt the margarine
  over high heat. Add the tasso and andouille; cook 5 minutes, stirring
  occasionally.  Add the onions, celery, bell peppers, seasoning mix and
  garlic.   Stir well and continue cooking until brown, about 10-12 minutes,
  stirring occasionally and scrapin the pan bottom well.
   Stir in the rice and cook 5 minutes, stirring and scraping the pan bottom
  occasionally. Add the stock, stirring well. Bring mixture to a boil; reduce
  heat and simmer until rice is tender but a bit crunchy, about 20 minutes,
  stirring occasionally toward the end of cooking time. Meanwhile, heat the
  serving plates in a 250 degree oven. Remove the bay leaves and serve
  immediately. To serve as a main course, spoon 2 cups Jambalaya onto each
  heated serving plate; for appetizer serve 1 cup.
   Source: Paul Prudhomme's Louisiana Kitchen