Poorman's Jambalaya

Makes 4 main-course or 8 appetizer servings

Seasoning mix:

4 small whole bay leaves

1 teaspoon salt

1 teaspoon white pepper

1 teaspoon dry mustard

1 teaspoon ground red pepper (preferably cayenne)

1 teaspoon gumbo file (file powder), optional

½ teaspoon ground cumin

½ teaspoon black pepper

½ teaspoon dried thyme leaves

4 tablespoons margarine

6 ounces tasso (preferred) or other smoked ham (preferably Cure 81), diced, about 1½ cups

6 ounces andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa), diced, about 1 heaping cup

1½ cups chopped onions

1½ cups chopped celery

1 cup chopped green bell peppers

1½ teaspoons minced garlic

2 cups uncooked rice (preferably converted)

4 cups Basic Beef, Pork or Chicken Stock (page 31)

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 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, stirring well. Bring mixture to a boil; reduce heat and simmer until rice is tender but still a bit crunchy, about 20 minutes, stirring occasionally toward the end of cooking time.  Meanwhile, heat the serving plates in a 250 deg oven.  Remove bay leaves and serve immediately.

BASIC STOCK

Make 1 Quart Basic Stock

About 2 quarts cold water

Vegetable trimmings from the recipe(s) you are serving, or

            I medium onion, unpeeled and quartered

            1 large clove garlic, unpeeled and quartered

            I rib celery

Bones and any excess meat (excluding livers) from meat or

poultry, or shells or carcasses from seafood, used in

the recipe(s) you're cooking, or

For Fowl and Game Stocks: 1½ to 2 pounds backs, necks

            And/or bones from chickens, guinea hens, ducks,

            geese, rabbits, etc.

For Beef or Turtle Stocks: 1½ to 2 pounds beef shank

            (preferred) or other beef or turtle bones

For Pork Stock:  1½ to 2 pounds pork neck bones

            (preferred) or other pork bones

For Seafood Stock: 1½ to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2½ to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these. (You can also substitute oyster liquor for all or part of seafood stock called for in a recipe.)

NOTE:  If desired, you can first roast meat bones and vegetables at 350 deg until thoroughly browned. Then use them to make your basic stock. (When you brown the bones and vegetables, the natural sugar in both caramelizes on the surface, which gives the stock a fuller taste and adds color when it dissolves in the stock water.)

Always start with cold water—enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered or set a lid on it askew. Strain, cool and refrigerate until ready to use. (NOTE: Remember that if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe.)

To Make a Rich Stock

Strain the basic stock, then continue simmering it until evaporation reduces the liquid by half or more. For example, if your recipe calls for 1 cup of rich stock, start it with at least 2 cups of strained basic stock. (Rich stocks are needed when a sauce requires lots of taste but only a limited amount of liquid, for example, Oyster Sauce for Beef, page 246. They are also excellent for general use.)