4 small bay leaves
1 teaspoon salt
¼ teaspoon white pepper
¼ teaspoon dry mustard
¼ teaspoon red pepper (cayenne)
1 teaspoon gumbo file
½ teaspoon ground cumin
¼ teaspoon black pepper
½ teaspoon dried thyme leaves
1½ teaspoons minced garlic

4 tablespoons margarine

2 cups rice

4 cups beef stock

6 ounces diced tasso (smoked ham) - about 1½ cups
6 ounces diced andouille (smoked sausage) - about 1 heaping cup

Mix spices and put aside.

In a large skillet:

Melt margarine on high heat.
Add the tasso and andouille.
Cook 5 minutes, stir occasionally.
Add seasoning and stir well.
Cook 10 - 12 minutes, stirring occasionally and scraping bottom well.
Stir in rice.
Cook 5 minutes, stirring occasionally and scraping bottom well.
Stir in the stock.
Bring to boil, reduce heat and simmer about 20 minutes.