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4 bay leaves
1 tsp salt
1 tsp dry mustard
1 tsp cayenne pepper
1 tsp file gumbo powder
1/2 tsp ground cumin
1/2 tsp black pepper
1/2 tsp thyme
4 tbsp margarine
6 oz smoked ham, diced
8 oz smoked or Andouille sausage, sliced 1/4 inch thick
1 1/2 cups chopped onions
1 bell pepper, chopped
1 1/2 tsp minced garlic
2 cups uncooked converted rice
4 cups chicken broth


1. Combine bay leaves, salt, mustard, cayenne, file, cumin,
pepper and thyme in a small bowl and set aside.

2. In a large heavy (preferably cast iron) skillet, melt margarine over high heat.
Add ham and sausage, cook 5 minutes stirring occasionally.
Next, add onions, celery, bell peppers and garlic.

3. Cook until brown, about 10 to12 minutes, stirring and scraping the bottom.
Stir in rice and cook 5 minutes, stirring and scraping. Add in broth and stir well.

4. Bring mixture to a boil; reduce heat and simmer until rice is tender but still crunchy, about 20 minutes, stirring occasionally. Remove bay leaves before serving.