Prudhomme's Jambalaya

Ingredients

Seasoning Mix
4 small 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)
1/2 1 teaspoon ground cumin*
1/2 1 teaspoon black pepper
1/2 1 teaspoon dried thyme leaves*
*I think cumin and thyme add the most flavor, so consider increasing both.

Jambalaya
4 tablespoons margarine butter or ghee
6 - 10 ounces tasso (about 1 1/2 cups) or other smoked ham, diced
6 - 10 ounces smoked andouille sausages (about 1 heaping cup) or kielbasa, diced
12 -24 ounces chicken (breasts, tenders, thighs) cut into pieces (optional) (I used Costco rotisserie last time, worked great!)
1 1/2  3 cups onions, chopped (All veg can be doubled, but cut back on stock if you do.)
1 1/2  3 cups celery, chopped
1 2 - 3 cups bell pepper, chopped - you can use poblanos for part of these to kick it up a bit!
1 1/2 teaspoons minced garlic
2 cups uncooked rice (preferably brown)
4  3 cups chicken stock (if not salt-free, adjust salt)

Directions

1 Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
2 Jambalaya: Use a large, heavy skillet, enamel cast iron is best as it can go in the oven; over high heat melt margarine; add tasso and andouille, or ham and sausage, (and chicken, if adding) and cook 5 - 10 minutes, stirring occasionally.
3 Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
4 Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
5 Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.

If using brown rice, consider doing the "simmer" in the oven with lid on, at 350 for about 70 minutes or more until rice done. You may need to add a bit more stock/water if it gets too dry.

To do this quickly in the pressure cooker, use brown rice and only 3 cups liquid instead of 4. Cook on high for 15 minutes then slow release for 10.