Rusty’s Jambalaya Serving Size - 6 Prepared By - Ellice & Monty Recipe Rating
			Seasoning Mix: 4 - whole bay leaves 1 tsp - salt 1 tsp - white pepper 1 tsp - dry mustard 1/2 tsp - red cayenne pepper 1 tsp - gumbo file powder 1/2 tsp - ground cumin 1/2 tsp - black pepper 1/2 tsp - dried thyme leaves Veggies: 1 1/2 cup - chopped green bell pepper, stemmed, not seeded 1 bell pepper 2 cup - chopped yellow onion 2 cup - chopped celery 1/2 cup - chopped green onion 2 tsp - minced garlic Meat: 1 1/2 lb - chicken breast, boneless, skinless, cubed 1 lb - andouille sausage 1/2 lb - smoked ham 1/4 lb - tasso, diced 1/2 lb - shrimp, small, shelled and deveined 4 Tbs - butter 4 cups - chicken stock 8 oz - tomato sauce 3 cups - raw brown rice
			Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a large heavy skillet melt the butter over high heat. Add all the meat; cook 10-15 minutes, stirring occasionally. Add the onions, celery, bell peppers, green onion, 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, stirring and scraping pan bottom occasionally. Add the stock and tomato sauce, stirring well. Bring mixture to a boil; reduce heat and simmer until rice is tender, about 45 minutes, stirring occasionally toward the end of cooking time.