Jambalaya is a Cajun rice dish.  This version is adapted from Chef Paul Prudhomme’s Louisiana Kitchen and is made from ingredients which any Cajun household would have on hand.  The one hard to find ingredient for non-Cajuns is Tasso which is a spiced ham.  (The link is to my recipe for it.  Ordinary ham can be used if tasso is unavailable.)  This will take about an hour, and will make 4-6 servings.  (The photo shows a 1/6^th serving.)

4 small bay leaves

1 tsp. salt

1.5 tsp. ground black pepper

1 tsp. dry mustard powder

1 tsp. cayenne pepper

1 tsp. filé powder (option)

½ tsp. ground cumin

½ tsp. thyme

4 Tbs. butter

6 oz. tasso or other smoked ham, diced

6 oz. andouille or other good smoked sausage, diced

1.5 cups chopped onions

1.5 cups chopped celery

1 cup chopped bell pepper

2 large cloves garlic, finely chopped

2 cups long-grain rice

4 cups reduced sodium chicken broth

In a small bowl mix together the spices.

In a large skillet over medium heat, melt the butter and then sauté the tasso and sausage for about 5 minutes until well browned, stirring occasionally.  Add the onions, celery, bell pepper, spice mix and garlic and cook for about 12 minutes, stirring occasionally.  Add the rice, and cook another 5 minutes, stirring occasionally and scraping the bottom of the pan.  Add the broth, bring to a boil, and reduce to a simmer and cook about 20 minutes until the rice is tender.  Stir occasionally towards the end.