Jambalaya by Audrey Goodrich

Seasoning Mix:
2 whole bay leaves
2 t ground red pepper ( I use less than 1/2)
1 1/2 t salt
1 1/2 t white pepper ( I usually don't add this)
1 t dried thyme leaves
1/2 t black pepper
1/4 t rubbed sage

Additional Ingredients:
2 T unsalted butter
2 C sliced smoked sausage
2 C diced chicken
1 C chopped onions
1 C chopped celery
1 C chopped green bell peppers
1 T minced garlic
1/2 C canned tomato sauce
1 C peeled and chopped tomatoes
2 1/2 C chicken stock
1 1/2 C uncooked rice

Combine the seasoning mix ingredients in a small bowl and set aside.

Melt the butter in a 2 quart saucepan over high heat.  Add the meat and cook until it starts to brown, about 3 minutes, stirring frequently.  Stir the seasoning mix and 1/2 C each of the onions, celery, green peppers, and garlic.  Cook until vegetables start to get tender, about 5 to 8 minutes, stirring fairly constantly and scraping pan bottom as needed.  Stir in the remaining 1/2 C each of vegetables and the tomatoes.  Remove from heat.  Stir in the stock and rice, mixing well.

Transfer mixture to an ungreased 9 x 13 inch baking pan.  Cover and bake in a 350 oven until rice is tender, about 1 hour.  Remove from oven.  Stir well and remove bay leaves.  Let sit 5 minutes before serving.